Honey Apricot Vanilla Sorbet Recipes

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:

• 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:

• In a small pot, combine the honey with 1/3 cup water and the vanilla bean. Bring to a boil, reduce the heat and simmer for 10 minutes. Scrape the vanilla seeds into the pot and stir well. Discard the shell.
• Pass the melon chunks through a food mill, or puree them in a food processor and pass them through a fine-mesh sieve. Discard the solids.
• Stir all the ingredients together in a bowl. Freeze in an ice-cream maker according to the manufacturer's directions.

Steps:

• In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
• Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

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:

• 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:

• Put sugar, water, and dried apricots in a saucepan over medium heat.
• Bring to a boil, stirring, until sugar is dissolved.
• Remove from heat and let stand until apricots are softened, about 1 hour.
• Meanwhile, roast whole fresh apricots in a 350 degree oven until soft, about 1 hour.
• Peel and pit when cool enough to handle.
• Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until smooth.
• Chill at least 2 hours until cold.
• The puree can be chilled up to 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.