Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer apricots. It’s tart, subtly sweet, and SO refreshing!
Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!
This no-churn sorbet relies on one of our go-to kitchen sidekicks, the food processor, instead of using an ice cream maker.
To the food processor, we add chopped frozen apricots along with coconut cream for dairy-free richness, agave nectar for a neutral-flavored sweetener that lets the apricot shine, and lemon zest for brightness.
Turn on the food processor, and once your sorbet is smooth and creamy, it’s ready to enjoy! While the texture is best right after blending, it can also be frozen and snagged from the freezer at the first sign of an apricot sorbet craving.
We hope you LOVE this apricot sorbet! It’s:
Creamy
Tart
Sweet
Tangy
Refreshing
& Made with simple methods!
It’s the ultimate dessert for apricot lovers, after a trip to the orchard, or when craving something a little different. Enjoy it on a cone or in a bowl topped with candied pistachios for a sweet, crunchy garnish!
More Refreshing Fruit Sorbets
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
SORBET
- 4 cups chopped frozen apricots*, cut into ~1-2 inch pieces (ripe, not firm // 15-20 fresh apricots yield ~4 cups or 560 g chopped)
- 1/3-1/2 cup coconut cream (we used Native Forest)
- 1/4 cup agave nectar*
- 1/2 tsp lemon zest
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At least 6 hours before you wish to enjoy your sorbet, cut and freeze your apricots. We like to place the cut pieces on a parchment-lined baking sheet or plate before freezing to prevent them from clumping together.
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If you want to enjoy your sorbet with the candied pistachio topping, prepare it before you start your sorbet.
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When you’re ready to enjoy your sorbet, place the frozen apricots in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the coconut cream (starting with the lesser amount), agave, and lemon zest. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once the mixture is mostly smooth, leave the processor on for at least 1 minute to achieve the creamiest consistency possible! Taste and adjust, adding more coconut cream for creaminess or to help blend, or more agave for sweetness.
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Top with optional chopped candied pistachios and enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Leftovers keep in the freezer for up to 2 weeks.
*Inspired by the Apricot Li Hing Lemon Peel ice cream at Garden Creamery in San Francisco, CA.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut cream and without the optional candied pistachios.
Serving: 1 serving Calories: 162 Carbohydrates: 32.1 g Protein: 2.3 g Fat: 3.6 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 408 mg Fiber: 2.9 g Sugar: 27.2 g Vitamin A: 454 IU Vitamin C: 18 mg Calcium: 18 mg Iron: 0.6 mg
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