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...

Exciting strawberries: David's sorbet and #9 Kelly's rickshaw

Since strawberries are in full season now (we can pick them ourselves in endless strawberry fields nearby), I have been looking for some more exciting recipes than the familiar cakes, creams and yoghurts.

Here is the result of my research:

The  STRAWBERRY SORBET comes from David Lebovitz' book The perfect Scoop, the best ice cream book I ever owned.

Every so often I prepared it, it disappeared in the twinkling of an eye. Believe me, it's best florentine Grom quality!

To make it in your own kitchen you need:

500g fresh and ripe strawberries
150g sugar
1 teaspoon kirsch
1 teaspoon freshly squeezed lemon juice
pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, stirring until the sugar begins to dissolve. Cover and let stand for an hour, stirring every so often.
Purée the strawberries and the lemon juice in a blender or food processor until smooth.

Chill the mixture thoroughly, then freeze in your ice cream maker.

And when the night comes I recommend the STRAWBERRY RICKSHAW...

I found this cocktail in eat make read ; it's just awesome!

I love to visit this Blog, because apart from sharing super creative happy hour cocktails (Zucchinitini the latest one)  Kelly has always amazing recipes and readings to offer . Check it out, I'm sure you'll love it too!

The recipe for the strawberry rickshaw you find here.  Enjoy!