- 15 small to medium apricots, pitted and halved, do not peel
- 1 cup water
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- In a medium nonreactive saucepan, combine apricots and water. Cook, covered, over medium heat, stirring occasionally, about 13 minutes, until the apricots are very soft and falling apart. Stir in the sugar and allow to cool at room temperature about 1 hour.
- After the mixture has cooled slightly, pour it into a blender. If the mixture is still hot, remove the insert in the blender lid and cover with a kitchen towel or paper towel. Blend until completely smooth. Pour into a bowl and refrigerate until cold, at least 4 hours. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. Once churned it will be like soft serve (and super yummy). You may freeze it in an airtight container for a couple of hours to harden (also super yummy). It may be stored in an airtight container in the freezer for up to 2 weeks.
Recipe adapted from Two Peas and Their Pod
Sorbet base will need an additional 4 hours to chill before churning.
- Prep Time: 1 minute
- Cook Time: 13 minutes