Better than Icecream
My husband is an icecream addict. I’m not. But I LOOOOVVVVEEEE fresh fruit sorbet. If you have an ice cream maker, this is a great way to use slightly over-ripe fruit. This weekend, I found myself with too many, too ripe apricots, but apricot sorbet sounded a bit too… rich. So I mixed together apricots and raspberries for a truly yummy sorbet. Here’s my recipe:
Apricot & Raspberry Sorbet
1 C ripe, fresh (not dried) apricots, peeled
1 C ripe raspberries
Simple Syrup (melt 2 C sugar in 1 C boiling water)
1 T lemon juice
1 T mango nectar
Place fruits in blender and process until smooth. If raspberry seeds bother you, strain fruit mixture through screen. Place fruits and all other ingredients back in blender and puree until you reach a uniform consistency. Refrigerate mixture until cold (at least 30 minutes.) Process through icecream maker.
sorbet, raspberries, apricots, icecream

June 25th, 2007 at 9:35 am
HAPPY BIRTHDAY!!