An outstanding treat on a 91 degree sunny Sunday afternoon. Taken from Cooking by Hand, by Paul Bertolli, I varied up his fresh strawberry sorbet recipe. It’s one of the simplest recipes ever but that is what makes it so spectacular.
- Buy a bag of fresh apricots
- Halve and pit them
- Lay them cut-side up on a cookie sheet and throw it in the freezer until frozen solid
- Put in the food processor with 5 table spoons of sugar and run on pulse until broken up
- Once evenly broken up add a 1/2 cup of water slowly while running/pulsing
- Run/pulse until a smooth puree
- Return to freezer for a few hours or until firm enough to scoop.
- Eat
- Drool
It doesn’t get much better than that.
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