Apricot Sorbet Floats Recipes

HONEY APRICOT VANILLA SORBET

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.

APRICOT SORBET FLOAT

Steps:

• Bring sugar, 1 pound apricots, 3/4 cup sparkling wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10-15 minutes. Let cool completely.
• Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
• To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.

SPARKLING SORBET FLOATS

Steps:

• Place two small glass bowls in the freezer until chilled, at least 5 minutes. Dividing evenly, scoop raspberry and lemon sorbet into chilled bowls. Pour sparkling wine over sorbet, and garnish with mint; serve immediately.

APRICOT SHERBET

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.

APRICOT SORBET

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.

APRICOT SORBET

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.