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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Apricot Sorbet

I’ve always liked dried apricots, but I’m not sure I’ve ever had fresh.  I think I may have tasted them once or twice when I was a little kid, but up until now I have never tried doing much with them.  Lately every time I walk into the grocery store I see a huge display of fresh apricots, and they are just beautiful.  Since this seems to be the season for them, I wanted to try them out.  I was originally thinking of a fruit tart, and while I still want to try that, this apricot sorbet was just calling to me.  It seemed like the perfect light dessert to serve after the lunch I made for Ben’s mom.  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! 

Apricot Sorbet
2 lbs. squishy-ripe fresh apricots (about 10-15)
1 cup water
1 cups sugar
3 drops almond or vanilla extract

Split the apricots in half, remove the pits, and cut each half into thirds.  Combine the apricot wedges and water in a medium nonreactive saucepan and cook, covered, over medium heat, stirring occasionally.  Heat until cooked through, about 10 minutes.  Remove from the heat and stir in the sugar.  Let the mixture cool to room temperature.

Once cool, puree the mixture in a food processor or blender until smooth.  Taste a spoonful and if there are any small fibers, press the puree through a mesh strainer.  Stir in the almond or vanilla extract.  Cover and chill thoroughly in the refrigerator.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: adapted from The Perfect Scoop by David Lebovitz

  • oneordinaryday

    This is stunning. I was looking at apricots yesterday and may have to go back and buy them now!
    Did you use vanilla or almond extract?

  • Gorgeous! That looks amazing.

  • Oh YUM, Annie! This looks so delicious! I love apricots and I just happen to be going fruit picking this weekend. I’m putting my ice cream maker in the freezer now so I can make this! (btw – haven’t seen your new blog design yet and I wanted to say it looks GREAT!)

  • sarameyer926

    What kind of ice cream maker machine thing do you use? They have one at Williams Sonoma for I think $79 that I’m considering buying. Any thoughts or opinions?

  • Beautiful photos and a very tempting recipe! I absolutely love apricots, apricot jam, apricot cake, pretty much apricot everything. :)

  • Annie

    Hi Sara,
    Sorry I did not get a chance to respond to your earlier comment (or was it email?) about this. I was out of town on vacation and I think a few messages got overlooked. Anyway, I have a KitchenAid stand mixer so I use the ice cream maker attachment for that. I’m totally in love with it. It works wonderfully and I especially appreciate the fact that it is not yet another appliance taking up space in my kitchen since I have none – it is just the bowl, which lives in my freezer. Also, if you buy one from BB&B you can use a 20% off coupon and get a better deal. I love Williams Sonoma but for this I’d go to BB&B to save the money.
    Hope that helps!
    :) Annie

  • Annie

    Hi oneordinaryday,
    I used almond extract and it was a very pleasant addition. I’m sure vanilla would be great too though!
    :) Annie

  • Apricots are beautiful and on sale here, too. I may just have to give this one a whirl!

  • Wow I’m seeing sorbet everywhere! Now if only I could find some lovely apricots!

  • Ah…. another refreshing recipe inspired by David! Looks delicious!

  • Sassyston

    Sounds good, but I don’t know why everyone cooks the apricots and the nutrients away?! I just blend 1 cup fresh apricots, 1/2 cup sugar, 1 cup of ice and freeze! Although I may try adding the vanilla!

  • Annie

    Cooking the apricots intensifies the flavor, and personally I’m not eating dessert for the sake of nutrients.

  • Sassyston

    Ahhh! Didn’t realize it would intesify the flavor!?!!I am such a mom! I did add vanilla though and WOW!!!! I will try cooking it up next batch! Still have 30# of fruit, thanks!

  • Dalia

    Hi Annie,
    Did you peel the apricots before cooking?

  • Annie


  • Helen

    We’ve had some heavy rains down my way (Australia), which caused all the lovely fruit on my apricot tree to explode (I dont mean ripen quickly, I mean literally explode). They look like someone put mini grenades inside them all. Not to worry – currently making a batch of apricot jam. Then, because its so steamy (bit too tropical for my liking), I thought of doing sorbet. Your sorbet photo has the most intense apricot colour, I think I’ll be making that once I finish the jam :)

  • Helen

    Does anyone else use eggwhite in their sorbet, or is that just me?

  • Kateandsox

    I don’t have an ice cream maker, so just put this in the freezer. It is lovely but sets rock solid. It is ok if you take it out before you need it, but is there some way of making it softer like traditional sorbet?

  • annieseats

    If you haven’t churned it, it is going to be rock solid. The ice crystals that form during churning are what give it a sorbet-like texture. I hope that helps!

  • Em

    Can your use Apricot Juice???

  • annieseats

    No, it should be pulp.