Wednesday, August 18, 2010
The apricot sorbet was amazingly simple to make, delicious and under 50 calories per serving.
I did make some adjustments to the original recipe. For every six apricots I blended, I added 1/8-1/4 cup of sugar to the mixture. The photos show the progression of the dessert.
1. Remove pit from apricots
2. Place apricots in blender
3. Puree the fruit until smooth
4. After freezing the mixture, scoop the sorbet into serving dishes topped with mint garnish.
Sunday, August 15, 2010
I purchased 5 pounds of apricots for a terrific price. Very ripe apricots. And I needed a quick and easy recipe that didn't require heat. It's just too hot in Michigan right now and I don't need to compound that by turning on a stove. That meant making jam was out of the question.
What to do?
After searching the web I found an easy recipe for Apricot Sorbet.
Puree' the apricots in a blender. Place the mixture in a freezer safe container. Remove when frozen and garnish with sprigs of mint.
This is my kind of recipe. I'll let you know how it turns out.