ROASTING APRICOTS FOR A SORBET…
“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. “
Heywood Broun
Here’s a short & sweet post…great roasted flavours, that I made ages ago. Picasa has been misbehaving & lots of my files seem to have become inaccessible with a .ini file type. Naughty & bad Picasa! I can see the pictures in the folder, but when I try to open the folder, it says nothing to view. I have a few pictures of this beautiful roasted apricot sorbet which I had elsewhere, so I’d better get it on my blog before I lose these precious few pictures too!
A sorbet is ideally made in a sorbetiere, but quite good results can be obtained without a machine if you are prepared to spend some time whisking the mixture during freezing. This is the only way to break down ice crystals & produce a fairly smooth result – the more you whisk the smoother the sorbet will be. Here’s to elbow grease!! Generally speaking, you will get a better result by hand with a fruit puree than with a fruit juice. Thus spake the Le Cordon Blue’s ‘Cook’s Bible’…& I followed like a lamb, with my elbow grease!!
This is the only picture I have…& it was melting very fast at temperatures above 42 degrees!! This was originally headed for Mike @ Mikes Table for his event, but never made it in time. It had to see light of day eventually, so here it is!! This was my first attempt at a sorbet… & it was SO GOOD!! I eyeballed the amounts; shall try & put them into measures!Roasted Apricot Sorbet
Roast ’em apricots & enjoy this sorbet!!
Ingredients:
Roasted apricot puree – 500ml
Sugar – 2/3 cup
Water – 1/2 cup
Water – 1/2 cup
Juice of 1 lime
Almond Essence – 1 tsp
Pinch of salt
Method:
-
Cut & stone the apricots. Lay them on a foil lined baking sheet, cut side up. Sprinkle some brown sugar over the apricots & bake at 180 degrees for about 15 minutes until nice & brownish orange, & gooey. Let them cool on the sheet, then scrape them with their juices & puree with an immersion blender.
-
Add the the rest of the ingredients + a pinch of salt & run the blender again. Add 1 tbsp of vodka if you like.
-
Freeze until semi-frozen, about 2 hours.
-
Whisk every 1-2 hours until frozen with a balloon whisk. I then left it overnight.
-
Served mine with some apricot kernels made into a praline with sugar. The pictures of course abandoned me!!
-
Enjoy!!
Roast ’em apricots & enjoy this sorbet!!
Deeba @ PAB
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.
19 Comments
Ivy
Bad, bad Picassa. Don’t you upload your photos on your hard disk? Deeba the other thing I noticed is that I get some older posts of yours in the widget I have added to my sidebar. You can check it out if your like.
Your sorbet sounds delicious.
Divya Vikram
Looks too too nice..Great way to preserve the fruit..
Bharti
I hate computer issues…am lucky to have an IT guy for a hubby..he’s my knight in shining armor where the laptop is concerned! The sorbet looks great! I Like the combination of the apricot with the almond essence. I made sorbet too…check it out.
OhioMom
This is the second roasted fruit sorbet/frozen dessert I have read about, and something I will definitely have to try. Looks yummy!
meeso
Awwww, seeing apricots makes me remember my boy cat and how he use to love to carry dried ones around and would never let me take them from him 😛
Kevin
That apricot sorbet sounds so good!
nadia
drooling! love love the photographs and the stages!
noble pig
What a brilliant idea. I would have never thought of roasting apricots for a sorbet. I bet the flavors were wonderful!
Manggy
Well done and congratulations on your first sorbet, Deeba! I’m all for burning calories in the kitchen but I’m too afraid of deforming my whisk, heh heh 🙂
diva
wow! thanks for this…i’m quite inspired to make sorbet now. you know, from the types of desserts you make, i really wish you were my mother gramma sister aunt whatever, as long as you’re in my family and making all these yummy sweets! 😀 xx
Divz
hi
iam a great fan of urs!! And wud like to pass on this award to you..please visit the site below:
http://yum-world.blogspot.com/2008/08/shahi-tukda.html
Shillu
Very beautiful site. I love the pics! My first time here.
I am from Hyd & we get a beautiful dessert called "qubani ka meetha" with apricots…tastes awesome with icecream!
A_and_N
I think you should rename your blog to : passionate about apricots/peaches 😉
Good one here, Deeba!
Mike of Mike's Table
Doh, sorry about the technical difficulties, but I’m glad you got this one up! It sounds delicious–the closest I’ve come to roasted apricots is grilled, and I was in love, so I could only imagine how great this sorbet tastes
Tartelette
That sounds delicious! Oh my…that would be perfect with the heat we have right now!!
Rosie
Apricot sorbet – oh my goodness drooling and drooling here – just wonderful Deeba!
Rosie x
Proud Italian Cook
I love this concept Deeba, it must taste amazing! Your amazing with all this colorful and exquiste food you have here!
Susan from Food Blogga
I think roasting fruit really enhances their natural sweetness, and this recipe is a winner, Deeba.
Jeanne
Oh wow! I love apricots but have never roasted them – it’s now on my to do list. Also very impressed at the apricot kernel praline. You always have such inspiring ideas 🙂