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Apricot Sorbet

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Apricot Sorbet[Raw, Vegan, Dairy-Free, Gluten-Free]

When it comes to seasonal food, stone fruits such as peaches and apricots rank near the top of summer’s highlights. There are limitless ways to eat, cook, serve, and enjoy them, but simpler is almost always better. So we took our apricots and went really, really simple. With just 2 ingredients [3 if you count the ice] you can create a healthy summer treat.

Apricot Sorbet

After tasting the first bite of this sorbet, Clark and I started reminiscing about childhood memories. Maybe it’s common among kids who grew up in Indiana, but we came to the realization that we both had grandmas who would treat us to bowls of orange sherbert. For reasons unbeknownst to us, certain memories stay so fresh. All it takes is a little nudge to bring something back to mind. We both remembered hot summer afternoons that were rewarded with the sweet orange-flavored frozen dessert. We even remembered what it was served in; my grandma had pastel-colored bowls and his had wooden ones. People from elsewhere — chime in! Was this orange sherbert experience just an Indiana thing?

Enough reminiscing! Let’s get to the recipe before this trip down memory lane goes any further.

INGREDIENTS [makes a little less than 2 cups of sorbet – 2 servings]

1 c. fresh apricots [pitted] 1 1/2 Tbsp. raw honey
1 – 1 1/2 c. ice 

Wash and pit the apricots. You should be able to pull them apart at the top using your thumbs. Toss them into a blender and add the honey or agave. Blend together, then add 1 ½-2 cups of ice. Blend again until it’s as smooth as possible.

Apricot SorbetPour the contents into a glass container — we used a baking dish — and pop it into the freezer. It should be solid within 2-4 hours, depending on your freezer and the size of dish it’s in. As a sidenote, it’s also quite delicious before it’s frozen solid.

Serve it up on a hot summer day and enjoy!

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Simple Apricot Sorbet

Raw, Vegan, Dairy-Free, Gluten-Free

  • Author: The Fitchen
  • Prep Time: 5
  • Total Time: 5
Scale

Ingredients

  • 1 c. fresh apricots [pitted]
  • 1 1/2 Tbsp. raw honey
  • 11 1/2 c. ice

Instructions

  1. 1. Wash and pit the apricots. You should be able to pull them apart at the top using your thumbs. Toss them into a blender and add the honey or agave. Blend together, then add 1 ½-2 cups of ice. Blend again until it’s as smooth as possible.
  2. 2. Pour the contents into a glass container and pop it into the freezer. It should be solid within 2-4 hours, depending on your freezer and the size of dish it’s in.
  3. 3. Once the sorbet has solidified, scoop into a small bowl and enjoy!

Nutrition

  • Serving Size: 2
  • Calories: 88
  • Sugar: 21
  • Sodium: 7
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 1
  • Cholesterol: 0

What do you think?

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3 Comments
  • Karen
    July 23, 2013

    Not just an Indiana thing – we always had orange sherbert in the summer too…I grew up in southern Ontario, Canada. My favourite was making a float – sherbert & ginger ale!

    • thefitchen
      July 29, 2013

      How cool! It’s not just us Hoosiers haha. Wow… a float. If only we had been that clever!