Friday, June 01, 2007


I dont really love Apricots, plain, but ask me what my favorite jam is, and I would have to say, Apricot, of course..with Strawberry a close second.

Contradictory? yes.

I have an aversion to the Apricot's fuzzy skin.. and its tartness, it is just too much for my taste buds to handle. I am convinced that there are good Apricots out there, but I really feel like the magic of this fruit comes out after they are cooked, which is why I think that I love Apricot jam so.

This week, in my produce bin, I received more Apricots than I could handle, and since I still have my Rhubarb jam (see previous post), I decided that the perfect place for them would be transformed into a Roasted Apricot Sorbet.

Oh mamma, let me tell you, this left my tastebuds a good way.

Roasted Apricot Sorbet

3/4 c sugar
1/2 c water
22 oz apricots, pitted.
2 Tablspoons Lemon Juice
1/8 teaspoon almond extract
pinch salt

bring water and sugar to a boil, turn off and set aside.
roast apricots for an hour at 350.
puree apricots with simple syrup and add remaining ingredients.
chill and spin in ice cream maker.

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Bonny said...

how many apricots in 22oz?

Sara said...

hmm, I think that maybe 10? depends on the size..if you go to the store for them, weigh them, and you want maybe 24 oz..22 oz after you pit them..