Apricot Sherbet Recipes

Steps:

• Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.

Steps:

• In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm.

Steps:

• Drain the apricots, puree them and put into a 1 quart measure.
• Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
• With a mixer beat the sugar and lemon juice into the puree.
• Beat until the sugar is disolved.
• Whip the egg whites and add the almond extract.
• If not using an ice cream maker:.
• Cover with plastic wrap and place in the freezer.
• Two or three times during the freezing take out and whip to break up the ice crystals.
• Let the mousse soften for half an hour in the refrigerator before serving.

Steps:

• Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
• Add apricots, and bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
• Place apricot mixture and vanilla in a blender; process until smooth, and chill.
• Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
• Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

Steps:

• Preheat oven to 350°F.
• Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.
• While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.
• Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Steps:

• Wash, pit and chop apricots.
• Add water and apricots to a medium saucepan and cook over medium heat until softened.
• Remove from heat and stir in the honey until combined with the apricot-water mixture.
• Let cool 10-15 minutes.
• Puree mixture in a food processor or blender. Don't worry if small pieces of apricot peel remain, they will add extra tang in the final product!
• Stir in vanilla and cool several hours or overnight.
• Freeze mixture according to your ice cream maker's instructions.
• To make Brown Sugar Almond Apricot Sorbet follow the above directions using ¾ cup of muscovado sugar and ⅛ tsp almond extract instead of the honey and vanilla extract.

Steps:

• Place the water and the sugar in a small saucepan over medium-high heat and bring to a boil, stirring all the while. When the sugar has dissolved, add the apricots, return to the boil, and reduce the heat so the liquid is simmering gently. Simmer the apricots just until they begin to turn tender, about 5 minutes. Remove from the heat and cool completely.
• Puree the apricots and their poaching liquid in a food processor until smooth. Strain the mixture if you like, though it isn't necessary. Chill the mixture in an airtight container in the refrigerator for at least one hour and up to 24 hours.
• Just before freezing, whisk in the lemon juice. Freeze according to the ice cream freezer manufacturer's instructions.

Steps:

• In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.