Frozen Dessert | Apricot Peach Sorbet … when life offers you more stone fruit!

“No matter how full I am, I’m always ready to dig into a bowl of icy cool sorbet after dinner.”
David Lebovitz, the Perfect Scoop

Apricot Peach Sorbet Inspiration rules. Sylvie is one of the most talented food bloggers, stylists and photographers I have virtually met, and her blog Gourmande in the Kitchen never ceases to amaze. Those apricots called shouted my name out loud. It must have been more than a coincidence that I carried some rather fetching yet not so sweet apricots home, because I had my answer… Apricot Peach Sorbet.Apricot Peach Sorbet The paintwork has been completed and I if I expected all the stuff to grow feet and saunter back into place, I was dreaming. Torn between apricots, the cocker spaniel, ladders and getting the house into order was a strange dilemma; I had a finger in every pie, but first it had to be the apricots as Sylvies post had me haunted.ApricotsAmbitious me! I only got as far as the fruit being pitted and cooked. Don’t you just love these beautiful babies? They give up the pits so cleanly and willingly, that I look at peaches rather sternly! Wouldn’t it help if they did it with such ease too? No wine on hand, so the simmering happened in sugar + water with a vanilla bean thrown in.Apricot Peach Sorbet Just a matter of minutes and we had gorgeous apricots in syrup. Cooled and chilled they tasted sublime, but lack of time saw them in the fridge for 2 more days. WORK WORK WORK! The dog had to be bathed as she was ‘smothered‘ in paint, her feet, her ears all ‘painted‘ in dust as she was constantly in and out of everything. She is NAUGHTY at one year but absolutely charming … and now scrubbed clean!Coco, the cocker spanielThe teens just don’t seem to lift a finger these days. Between Castle, Desperate Housewives, Junior MasterChef Australia, MasterChef Australia, more TV, sleeping, eating, going out, all in no particular order, they do NOTHING! Well almost nothing … other than whizzing smoothies and stir fries in the kitchen {read dirty D I S H E S}; also wanting to make Shannon Bennett’s involved Peach Melba…sigh!Apricot Peach Sorbet … which meant that instead of making the mascarpone I intended to serve the fruit over, I was relegated to more clearing and cleaning. The fruit eventually landed up in the freezer, syrup and all, followed rather hastily with some peaches that I had bought too. Some good would come out of it I thought …Apricot Peach Sorbet … and it did! Nothing better to beat the incessant summer heat with a fruity, delightful cold sorbet. I loved the colours, the tangy sweetness that flooded the mouth, the beautiful texture … the ever so slight hint of bitter almond. Beautiful!

#lovestonefruitApricot Peach Sorbet

Sorbets are quite similar to granitas, both are dairy free and egg free {unlike ice creams which have custard base}. They are both made from blended fruit, fruit juice or maybe a simple sugar syrup. The difference lies in the way the two are made. Sorbets are made by ice cream machines and churned to give a soft, airy, ice cream like smooth texture, whereas granitas are hand made. Granitas are grainier in texture, coarser, full of ice crystals … and both are a wonderful end to a meal.

[print_this]Recipe: Apricot Peach Sorbet
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Summary: Tart, sweet, refreshing, healthy and easy, this apricot peach sorbet is a wonderful end to a meal. Just right for summer! Inspired by Gourmande in the Kitchen

Prep Time: 15 minutes
Total Time: 20 minutes {plus cooling/chilling time}

  • Apricots in syrup
  • 12 apricots, halved, stoned
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 vanilla bean
  • Juice of 1 lime
  • 600g peaches, halved, stoned, frozen
  • 50g sugar


  1. Apricots in syrup
  2. Simmer honey, sugar, water and vanilla bean in a non reactive pan until the sugar has melted. Slide the apricots in and simmer gently for 4-5 minutes, until they are just tender.
  3. Take off heat, add a squeeze of lime, cool and then chill. Discard vanilla bean and freeze with liquid for Thermomix recipe.
  4. Making the sorbet {TM recipe}
  5. Place apricots frozen with syrup {cut up into chunks}, frozen peaches and sugar in bowl of TM, and process on speed 8 going up to 10 for 1-2 minutes, until smooth. Taste and adjust sugar if required.
  6. Pipe into serving glasses and serve immediately, or freeze.
  7. Note: If using ice cream machine, puree the cooled apricots in syrup with the peaches and sugar, and proceed according the manufacturer instructions.


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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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