Apricot and Vanilla Sorbet
Photography by Manja Wachsmuth.
Desserts don’t come much easier than this refreshing sorbet. Combining fresh and dried apricots gives it a creamy, almost chewy texture that makes the perfect ending to a summer meal.
Serves: 6
INGREDIENTS
600 grams fresh ripe apricots, halved and pitted
¼ cup thinly sliced dried apricots
½ cup caster sugar
½ cup water
1 teaspoon vanilla paste or extract
finely grated zest 1 lemon
1 teaspoon finely grated orange zest
METHOD
Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for 10-15 minutes or until the fruit is very soft and has totally collapsed. Cool.
Tip into a shallow freezer-proof container. Cover and freeze until the mixture is just about frozen. Transfer to a food processor and process until smooth. Return the sorbet to the container, cover and freeze again.
Process once more and refreeze for the best result.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.