Wednesday, August 18, 2010

Apricot Sorbet Redoux

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.

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