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Apricot Sorbet

This Apricot Sorbet is a light, refreshing frozen dessert made with ripe apricots, sugar, lemon juice, and water. Naturally dairy-free and bursting with fresh fruit flavor, it's easy to make with or without an ice cream maker and is perfect for cooling off on warm days.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 87 kcal

Equipment

  • Blender or food processor
  • Small saucepan
  • Wooden spoon or silicone spatula
  • * Measuring cups and spoons
  • Fine-mesh strainer (optional)
  • * Mixing bowl
  • Ice cream maker (optional)
  • Shallow freezer-safe container
  • Airtight freezer-safe container

Ingredients
  

  • 2 pounds fresh apricots pitted and halved
  • ¾ cup granulated sugar
  • ½ cup water
  • 2 tablespoons fresh lemon juice

Optional Add-Ins

  • ¼ teaspoon almond extract
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon culinary lavender
  • 1 tablespoon honey
  • Pinch of salt

Instructions
 

  • Combine the sugar and water in a small saucepan and heat over medium heat until the sugar dissolves. Allow the syrup to cool completely.
  • Add the apricots, cooled syrup, and lemon juice to a blender or food processor. Blend until completely smooth.
  • For a smoother texture, strain the purée through a fine-mesh sieve. This step is optional.
  • Cover and refrigerate the mixture for at least 1 hour until thoroughly chilled.
  • Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, or use the no-churn method by freezing in a shallow container and stirring every 30 minutes until smooth.
  • Transfer the sorbet to an airtight container and freeze for at least 1 hour before serving.
  • Let the sorbet sit at room temperature for 5 minutes before scooping.

Notes

Use ripe, fragrant apricots for the best flavor.
Chill the mixture thoroughly before freezing for a smoother texture.
Taste the mixture before freezing and adjust the sweetness if needed.
Store the sorbet in an airtight container for up to 2 weeks.
Let the sorbet soften for a few minutes before serving for easier scooping.