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Recipe Category: Apricot
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Ingredients
Recipe for: Nieve de Chabacano – Apricot Sorbet
Makes ABOUT 3 CUPS
- 1½ pounds ripe apricots
- 1 cup water
- ¾ cup sugar
- pinch of salt
- 1 tablespoon freshly squeezed lemon or lime juice
Method
- Wash the apricots and cut into quarters, discarding the pits
- Combine with the water and sugar in a pot and cook over medium heat, without letting it boil, until the apricots are tender, 10 to 15 minutes
- Let cool for about 30 minutes, then puree in a blender
- Add the salt and lemon juice and blend until smooth
- Strain and cool over an ice bath
- Refrigerate, covered, until completely chilled, about 2 hours
- Freeze in an ice cream maker according to the manufacturer’s instructions
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