Apricot sorbet

Serves: Makes about 800ml

Apricot sorbet

I have slightly given up with fresh apricots -although it is midwinter as I write this, so of course no orange beauties in the shops at the moment. I can’t remember the last time I tasted a good apricot so, when challenged to recreate this fruit sorbet, I looked to the tinned and dried goods aisle. Fresh fruit or not, I think this sorbet is pretty damn tasty.


  • 135g caster sugar
  • 450g tin apricot halves
  • 75g ready to eat dried apricots
  • Juice of ½ lemon
Apricot sorbet


  1. Put the sugar in a saucepan and pour in the juice from the tinned apricots. Pour in 370ml water and place over a low heat, stirring until the sugar has dissolved. Bring to the boil and boil for 3 minutes. Leave the syrup to cool.
  2. Put the drained apricots in a liquidiser with the dried apricots and pour in the cooled syrup. Liquidise until silky smooth. Pour into an ice cream maker and churn until thick. Spoon into a container and freeze until hard. If you haven’t got an ice cream maker pour the apricot mixture into the container and freeze until the sorbet is started to harden, about 5-6 hours. Scrape into a food processor and blend for a few seconds to disperse the ice crystals. Repeat twice more. 
Apricot sorbet