19 Dec · GelatoMyWay · No Comments

Apricot sorbet

Apricot sorbet (home made italian ice cream)



Welcome back,

winter is coming, and , I’m honest, I do not really like all the “appurtenances” of this season.

Therefore, to remember the summer just passed, I propose a very good sorbet (italian “sorbetto”).

I recommend, as always, to use very ripe fruit  because otherwise the sorbet won’t be sweet enough!

Here’s the recipe …


400 gr. of apricots
120 gr. of sugar

200 ml of water
4 g of stabilizer


Measure water, then pour it into a cup with sugar (the amount is indicative, everything depends on the ripeness and sweetness of the fruit itself) and peeled and seed-less apricots .

I did not use lemon that would give a brighter and more stable color, but if you want you can put just a few drops.

Blend everything well in a blender.

If you have it, you can substitute 2 gr. of stabilizer with 1 tablespoon of apricot fruit paste (it intensifies the flavor).

Add the stabilizer and mix again, put the liquid  in the gelato maker machine and stir for at least 25/30 minutes.

When it is ready, put it in the freezer for at least an hour and then

Enjoy your sorbet!


Valentina Pacini


Apricot sorbetto

Apricot sorbet


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