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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Sparkling Apricot Sorbet

Cooking Light JUNE 2011

  • Yield: about 4 cups (serving size: 1/2 cup)


  • 1 cup sugar
  • 2 cups sparkling wine
  • 2 (2-inch) strips lemon peel
  • 1 1/2 pounds apricots, peeled, pitted, and halved
  • Dash of salt


Combine sugar, sparkling wine, lemon peel, apricots, and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat, and cool. Discard lemon peel. Transfer mixture to a blender; process until smooth. Pour mixture through a sieve over a bowl; discard solids. Cover and chill. Transfer mixture to the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Scrape sorbet into a freezer-safe container; freeze 2 hours or until firm.

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Sodium: 19mg

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Sparkling Apricot Sorbet recipe