After the seasonal parade of citrus at the farmers’ market comes that fateful day when my bleary Sunday morning eyes snap open wide at the site of lovely stone fruits on the tables. Hooray!!! Summa summa summa tiiiiiime! I went a little bonkers in my excitement and bought way more peaches and apricots than we could consume fresh so it was time to get a little creative. Roasting the fruit is key here as the process creates a rich, complex sweetness and prevents the juices from making the sorbet icy. This is one of the creamiest sorbets ever! Next time I might add a splash of coconut cream as well.
Roasted Apricot and Peach Sorbet with jasmine syrup
A unique sorbet with the seasonal flavor of apricot and peach! Easy, fresh, and incredibly flavorful!
Author: Crystal Cartier
Recipe type: Dessert
Cuisine: Gluten-Free, Vegan
Ingredients
- 4 apricots
- 4 peaches
- juice of one lemon
- ½ cup sugar (if fruits are very sweet decrease sugar)
- ½ cup water
- ¼ cup dried jasmine flowers
- pinch dried rosemary
- 1 teaspoon dried ginger pieces (OR ¼ teaspoon ground ginger)
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 400 degrees.
- Bring sugar, water, jasmine, rosemary, and ginger to a boil to dissolve sugar. Stir, remove from heat and steep covered for 10 minutes. Strain syrup through sieve or cheesecloth.
- Roast apricots and peaches on a baking sheet in the oven for 40-45 minutes. Let cool then pit.
- Puree fruits, syrup, lemon juice, and almond extract in the blender until smooth.
- Spin in ice cream maker until thick and frozen (~20+ minutes).
ENJOY!!!
[…] and satisfying with a tang on the back end from the lime. This sorbet is a little slushier than the roasted apricot and peach sorbet which is still good but sometimes I like to add the top cream from some homemade coconut milk to […]