“Here is another instance where I was trying to find a different way to utilize some of the odds and ends in my freezer. I had a ton of apricot puree from when I did a massive apricot canning project: apricot halves, syrup, and jam. I had made my Chicken with Apricot Sauce several times, and still had tons of apricot preserves. So what else do you do with apricot puree? Well, I found a drink in a ‘Juices and Smoothies’ cookbook. It tasted great, but was too thick to really drink. If I would have had a blender I could have added ice to make a smoothie, but instead I decided to turn this into a sorbet, and it was perfect. Only use fresh squeezed orange juice, do not use concentrate.” – April Ferre
Apricot Citrus Sorbet
- 1 Cup Apricot Puree Approximately 5 Apricots
- 3 Oranges Juiced
- 3 To 4 Tablespoons Lime Juice To Taste
- Combine all ingredients in blender and process for 1 minute or until well blended. Pour into an 8×8-inch metal pan and place in the freezer.
- When sides of the sorbet are firm, but the middle is still slushy, remove to a stand mixer with the whisk attachment in place. Beat on high speed until smooth. Return to 8×8-inch pan, and repeat the freezing process. Pour into plastic freezing container and freeze overnight.
- Remove from freezer about 20 minutes before serving. When sorbet starts to soften, put back into stand mixer and beat until smooth. Serve in chilled sherbet dishes.
2012 Modified Recipe – April Ferre – From Juices & Smoothies by Suzannah Olivier and Joanna Farrow, 2003