It seemed like the perfect light dessert to serve after the lunch. This was just bursting with fresh apricot flavor – so delicious! I thought it would be a fun little touch to serve it in mini scoops, mimicking the shape of the apricots themselves, so I used my small cookie dough scoop which worked perfectly. I think this makes the biggest batch of sorbet of any recipe I have tried so if you don’t think you want a lot, you should consider halving it. I don’t think we’ll have any trouble polishing it off though!
- 2 lbs. squishy-ripe fresh apricots (about 10-15)
- 1 cup water
- 1 cups sugar
- 3 drops almond or vanilla extract
Get the full recipe and instructions here >> Apricot Sorbet @ annies-eats.com