Apricot sorbet

500g apricots

170g sugar

130ml water

200g italian meringue

Method

Take a medium-sized pot and 3/4 fill with water, and bring to the boil

Cut a criss cross across both the bottom and the top of the apricots, then blanch apricots in the boiling water.

Once apricots are blanched, peel them and de-seed them. This recipe is anticipating you end up with 350g of apricot flesh once cleaned, but if you have less or more than that, adjust the recipe to 7/4 (apricot/sugar) volume, as excessive sugar or pulp volume can mess with the sorbets’ end texture.

Place the apricots and sugar into a heavy based pot, bring to a simmer, and braise for roughly 10 minutes until the apricots start to break down. Then, hit the mixture with a stick blender and blend until smooth.

You could now press the mixture through a fine sieve if you like your sorbet super smooth, or not, if you’re not overly fussed. I am not, so I didn’t bother seiving mine, I like the texture of apricot in this recipe.

Place your pureed apricot into the fridge and cool completely.

Once cooled, place your apricot puree into your ice cream churner and turn it on. Churn for roughly 10 minutes, or until the puree is like a frosty slurry, like the ones you get from Wendys.

Now add your meringue and churn until the meringue is fully incorporated into the apricot.

Remove the sorbet from the ice cream maker, place it into a storage container, and then into the freezer until required.

#Pickle pro tip: If you want a more fruity texture to your sorbet, you can try a stabilzer instead of meringue. This linked stabiliser is a good choice.

Reference

Larousse Gastrominique page 1108, 2001 editon