Apricot and Vanilla Sorbet

, from Issue #52. January, 2016
Photography by Manja Wachsmuth.
Apricot and Vanilla Sorbet

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


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


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.