Apricot Sorbet

Oxmoor House
7 servings (serving size: 1/2 cup)


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1 (15.25-ounce) can apricot halves in heavy syrup, undrained and chilled
1 1/2 cups apricot nectar, chilled
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Drain apricots in a sieve over a bowl, reserving 1/2 cup syrup. Purée apricots and reserved syrup in a food processor.

Combine purée, nectar, and remaining ingredients, stirring until sugar dissolves

Pour mixture into freezer can of an ice cream freezer. Freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

March 2010

Nutritional Information

Calories 107
Fat 0.1 g
Satfat 0 g
Protein 0.5 g
Carbohydrate 26.9 g
Cholesterol 0 mg
Iron 0.4 mg
Sodium 2 mg
Caloriesfromfat 1 %
Fiber 0.5 g
Calcium 10 mg