Gastronomixs

Apricot sorbet

This is the ideal recipe for a creamy yet stable sorbet.

Apricot sorbet

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Ingredients

500

g

apricot purée

50

g

glucose powder

100

g

water

35

g

sugar

3

g

ice cream stabiliser

Preparation method

  • Heat the water, glucose powder, sugar, and stabiliser to 85°C.
  • Remove from the heat and set aside for four hours.
  • Mix the apricot purée with the syrup and churn in the ice cream machine until you have a sorbet.

Serving suggestions

  • As a component in a dessert with almond and chocolate.
  • In combination with other apricot components.
  • In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.

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