A fresh, homemade apricot sorbet, great for Australian Summers. This dairy-free sorbet is made using Sulphur-free, South Australian Apricots. The sorbet can be served alone or alongside fresh fruit or baked goods. Definitely one to keep in the freezer for unexpected occasions.
Putting it all together
Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for 10-15 minutes or until the fruit is very soft and has totally collapsed. Cool.
Tip into a shallow freezer-proof container. Cover and freeze until the mixture is just about frozen. Transfer to a food processor and process until smooth. Return the sorbet to the container, cover and freeze again.
Process once more and refreeze for the best result.
More about the dried apricots from Totally Fruity
The dried apricots by Totally Fruity are sourced from South Australia. They are preservative free with no Sulphur.
Storage information: If you have great self control and do not use within a couple of weeks, store carefully. Move to an airtight container and store below 10 degrees C away from light. Fridge or freezer is great but room temperature makes for the best eating.