Apricot and Vanilla Sorbet
Photography Manja Wachsmuth.
Desserts don’t come much easier than this refreshing sorbet. Combining fresh and dried apricots gives it a creamy, almost chewy texture that makes the perfect ending to a summer meal.
Serves: 6
INGREDIENTS
600 grams fresh ripe apricots, halved and pitted
¼ cup thinly sliced dried apricots
½ cup caster sugar
½ cup water
1 teaspoon vanilla paste or extract
finely grated zest 1 lemon
1 teaspoon finely grated orange zest
METHOD
Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for 10-15 minutes or until the fruit is very soft and has totally collapsed. Cool.
Tip into a shallow freezer-proof container. Cover and freeze until the mixture is just about frozen. Transfer to a food processor and process until smooth. Return the sorbet to the container, cover and freeze again.
Process once more and refreeze for the best result.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.