Apricot Sorbet

5 from 1 vote

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.

Course Dessert

Cuisine American

Keyword american, apricot, dairy-free, dessert, easy, egg-free, fast, frozen, ice cream, nightshade-free, no-cook, nut-free, sorbet, vegetarian

Prep Time 10

Freeze Time 4

Total Time 4

Servings

Calories 40kcal

Author Jenny Ross

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

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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