Apricot Sorbet Mexican Recipe

Apricot Sorbet Mexican Recipe

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

1. Wash the apricots and cut into quarters, discarding the pits
2. 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
3. Let cool for about 30 minutes, then puree in a blender
4. Add the salt and lemon juice and blend until smooth
5. Strain and cool over an ice bath
6. Refrigerate, covered, until completely chilled, about 2 hours
7. Freeze in an ice cream maker according to the manufacturer’s instructions

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