June 6, 2021
Apricot Sorbet
Fruity and floral, this sorbet uses dried apricots so you can make it any time of year. The texture is best frozen in an ice cream maker but you can also simply freeze the puree solid for a more granita texture for this easy summery dessert.
Servings: 6
Calories: 40kcal
Ingredients
- 3/4 cup dried apricots roughly chopped
- 1/2 cup allulose
- 2 cups water boiling
- 1 tablespoon lemon juice
- 1 teaspoon apricot extract optional
- 1/8 teaspoon almond extract optional
- 1/8 teaspoon xanthan gum optional, for texture
Instructions
- Combine the apricots and allulose in the bowl of a strong blender. Add the boiling water and let soak for 30 minutes to soften. Add remaining ingredients and puree until smooth.
- Pour into an ice cream maker and churn according to a manufacturers directions. Alternatively, transfer to a freezer-safe container and freeze for 3 hours, stirring occasionally during this time to break up any crystals.
- Transfer to freezer-safe container and freeze until firm.
Nutrition Facts
Apricot Sorbet
Amount per Serving
Calories
40
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
3
mg
0
%
Potassium
192
mg
5
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
586
IU
12
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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