Apricot-Almond “Sorbet”

Cuisinart original


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.


Makes about 3½ cups


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)

tablespoons Simple Syrup (see recipe, page 11) or honey (optional, based on sweetness of the fruit)

¼             teaspoon almond extract

¼             cup toasted, sliced or chopped almonds

Nutritional information


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


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.

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.