Notes: If using a frozen-cylinder ice cream maker, first chill purée quickly by setting pan in ice water and stirring often until cold, 5 to 10 minutes. For additional embellishment, top servings with a little grated semisweet chocolate.

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Recipe Summary test

Makes about 4 cups, 6 servings


Ingredient Checklist


Instructions Checklist
  • Drain apricot syrup into a 1 1/2- to 2-quart pan. Add dried apricots. Grate peel and ream juice from lemon. Add peel and juice to pan. Bring mixture to a boil. Cover and simmer until fruit is plumped, about 10 minutes.

  • If desired, reserve 6 of the nicest-looking dried apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or a food processor; smoothly purée.

  • Pour mixture into an automatic ice cream maker and freeze until dasher is hard to turn, about 15 minutes. (Or pour into a 9- by 13-inch metal pan and freeze until firm, about 2 1/2 hours. Break into chunks and whirl in food processor until smooth. Serve at once, or cover and return to freezer until ready to serve, up to 2 weeks.)

  • Scoop apricot sorbet into dishes and top with reserved cooked apricots.

Nutrition Facts

171 calories; calories from fat 1.1%; protein 1.6g; fat 0.2g; carbohydrates 44g; fiber 1.7g; sodium 7.9mg.