Apricot and Vanilla Sorbet
Photography by 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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!