Desserts

Apricot-Almond “Sorbet”

Makes about 3½ cups

View Recipe

Apricot-Almond “Sorbet”

Makes about 3½ cups

While we suggest apricots, this is best made with very ripe, seasonal fruit. If apricots are not available, any other ripe stone fruit will work — peaches and nectarines being the best alternatives.

Nutritional information per serving (based on ½ cup): Calories 87 (20% from fat)
carb. 17g
pro. 3g
fat 2g
sat. fat 0g
chol. 0mg
sod. 1mg
calc. 26mg
fiber 3g
  1. Apricot-Almond “Sorbet”-1
  1. Apricot-Almond “Sorbet”-1

Ingredients

  • 2
    pounds apricots, pitted and cut into 1-inch pieces (or you may use other stone fruit, such as peaches and/or nectarines − both should be peeled and pitted)
  • 2
    tablespoons Simple Syrup (see recipe, page 11) or honey (optional, based on sweetness of the fruit)
  • ¼teaspoon almond extract
  • ¼cup toasted, sliced or chopped almonds

Preparation

  1. 1.
    Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, put the apricots, simple syrup or honey (if using) and almond extract into the frozen freezer bowl.
  2. 2.
    Once the apricot mixture is frozen, but still soft, about 18 minutes, slowly add the almonds to the churning mixture. Once all have been added, allow to churn to fully mix for an additional 1 or 2 minutes.

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