Apricot Sorbet – Vegan!


This is a relatively new one, from a recipe book I picked up about two or three years ago.

Serves 6, Ready in about 3 hours (2.5 spent in freezer).


  • 3.5 oz (100g) dried apricots.  (the kind that are still kind of moist.  They call them no-soak?)
    9 fl oz (250ml) [just over 1 cup] water
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 7 tablespoons pulp of the whatever other fruit you think would go good with apricots.  This book suggests passion fruit, but I think mango or even sweetened applesauce would be great!


  1. Put apricots in a pan with water; bring to a boil.  Reduce the heat and let simmer for about 10 minutes until extra soft.
  2. Puree them in a blender with the water, then blend in lemon juice + orange juice, and 3 tablespoons of your fruit pulp.
  3. Add 2 more tablespoons fruit pulp, mix well, then transfer to a large freezerproof container and freeze for 20 minutes.Beat the sorbet to break any ice chunks, then return to the freezer for an additional 2 hours, or until fully frozen, beating every 20 minutes to maintain a smooth texture.

If yours turns out a little thicker than you would like, just add some extra orange juice.

Voila!  It’s a bit of work, but in the heat of summer, homemade sorbet is absolutely fantastic.

~ Star

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