Toasted apricot sorbet
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- Serves: 800 persons
- 1 ⅕ kgapricots
- 50 gsugar
- 1 sprigrosemary
- 1non-perforated aluminium grill tray
- 2 ½ dlwater
- 120 gsugar
- ½ dllemon juice
- 1 dlolive oil
- 200 gapricots
Step 1Mix the apricots, sugar and rosemary in the grill tray. With the lid down, grill the apricots over/on a high heat (approx. 250°C) for approx. 25 mins., moving them around every so often with the barbecue tongs. Remove the apricots from the grill, leave to cool. Remove the rosemary, cover and chill 200 g of the apricots, place the rest in a measuring cup.
Step 2Bring the water and sugar to the boil in a pan. Turn down the heat, reduce to a syrupy consistency for approx. 5 mins., leave to cool.
Step 3Add the lemon juice, oil and sugar syrup to the apricots, puree until smooth. Pour the puree into a stainless steel bowl, cover and freeze for approx. 7 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again. Shape the sorbet into balls, plate up with the reserved apricots and the fresh apricots.