Monday, June 27, 2011

summer of sorbets: the apricot

Already at the very first tasting yesterday night the apricot sorbet reached a high score in our internal ranking.  Close behind strawberry and cantaloupe, though clearly in front of cherry, mango and some fruit/Rosé compositions.

Do you also have a predilection for preparing things differently each year? I definitely do. One year it's jellies and jams, next year a variety of french clafoutis, this year seems to become a sorbet and ice cream year... Any psychologists among you to analyse that? (No, the ice cream maker is not new...)

Apricot Sorbet ( from David Lebovitz' The Perfect Scoop)

1kg ripe fresh apricots
250ml (1 cup) water
200g (1 cup) sugar
3 drops almond or 
vanilla extract

Split the apricots in half, remove the pits and cut each apricot into small pieces. Cook the apricots with the water, stirring occasionally, until cooked through, about 10 minutes.
Stir in the sugar and let cool to room temperature.
Purée the mixture in a blender until smooth. Stir in the almond or vanilla extract.
Chill the mixture thoroughly, then freeze it in your ice cream maker. Enjoy!

The next one is already in the pipeline: a raspberry sherbet...

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