This might have to be revisited at another point. I really loved the flavors in this sherbet. It wasn’t too sweet. The flavor of the fruit really comes through. I did add a little almond extract and a little teeny, tiny bit of vanilla. Next time–no vanilla. The almond was a good addition. I even think it would be nice to add a little amaretto to this. I’d also like to try it without the gelatin–that was an experiment since I had never used gelatin to make sherbet or sorbet before.
Aprium Sherbet original recipe
- Total Time: 3 hours 5 mins
- Yield: 1 quart 1x
- 24 apriums (or apricots)
- 1 1/2 cups sugar
- 2 cups water
- 1 packet unflavored gelatin (about 2 1/4 tsp.)
- juice of 1 lemon, strained to remove any seeds
- optional: almond extract (1/4 to 1/2 tsp. or amaretto (2 Tbsp), to taste
- Placing the sugar and water in a small pan over high heat. Cook while stirring to dissolve the sugar. Let the mixture boil for 1 minute. Remove from heat and let cool slightly.
- Place the lemon juice to a medium sized glass bowl and sprinkle the gelatin over the surface. Let the juice and gelatin sit so the gelatin can bloom. Add about 1/2 to 3/4 cup of the hot sugar syrup and stir well to dissolve all the gelatin.
- Pit, but don’t peel, the apriums and place them in the bowl of a food processor or blender. Pulse the apriums a little bit to break them up. Add about half of the warm sugar syrup. Puree until very smooth, adding a little more of the syrup as needed. (My food processor threatened to overflow, so I didn’t add all of it to the bowl. You may need to do it in batches.)
- Strain the puree through a fine mesh sieve into a large, clean bowl. Cover with plastic wrap and chill until very cold. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop.
- Prep Time: 3 hours
- Cook Time: 5 mins