Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night,
Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!This no-churn sorbet
Ingredients: – 2 pounds (about 900g) fresh apricots, pitted and halved – 1 cup (200g) granulated sugar – 1 cup (240ml) water – 1 tablespoon lemon juice – A pinch of salt
– Wash the apricots thoroughly. – Pit and halve them.
– In a small saucepan, combine the sugar and water. – Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. – Remove from heat and let it cool to room temperature.
– In a blender or food processor, combine the apricots, cooled simple syrup, lemon juice, and a pinch of salt. – Blend until smooth.
– Pour the apricot mixture into a container. – Cover and refrigerate for at least 1 hour, or until thoroughly chilled.
– Transfer the sorbet to an airtight container. Freeze for at least 2 hours, or until firm. –
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