The ultimate recipe to cool down without too much effort: apricot sorbet with rosemary

Did you think that not having an ice cream maker in August condemned you to have to settle for popsicles? Don’t panic – this method of making homemade sherbet just requires a good blender and a little patience. It also has the merit of working with all fruit pairings, so don’t hesitate to get creative!

Apricot sorbet with rosemary ingredient

• A dozen very ripe apricots
• 2 sprigs of rosemary
• 35 g of honey
• A little lemon juice, to taste
• If you like your sorbet a little smoother, you can also add 3 or 4 tablespoons of coconut milk or liquid cream

The recipe for apricot sorbet with rosemary

• Wash and cut your apricots into medium-sized wedges (as if you were cutting them into eighths, approximately).
• Put your fruit pieces in a tupperware, then in the freezer for twelve hours, so they are frozen the next day
• Put the frozen apricot pieces in the blender with the honey, the coarsely chopped rosemary sprigs, the lemon juice and possibly the coconut milk
• Mix everything together until you have a smooth and easy to handle puree.
• Put the sorbet in an empty tupperware or ice cream jar, close it and put everything in the freezer for about two hours, until your sorbet thickens. Do not hesitate to stir your ice cream from time to time to avoid the formation of crystals – it seems that placing a sheet of well-pressed baking paper on the surface of the sorbet helps to avoid this, but I have never tried it yet!
• When your sorbet is firm, you can serve it and enjoy it! Attention, this recipe does not keep as much as a supermarket sorbet: I do not recommend consuming it after 8 days.

And since so much fresh fruit goes beautifully with sorbet in August, you can also try other delicious combinations: peach and verbena, strawberry and basil, pears and chocolate chips… And with frozen fruit the only limit will be your imagination!

Photo credit: David disponett