Apricot Sorbet With Thai Basil
The intense flavors of summer - ripe apricots, Thai basil, and rose wine - combine in a refreshing and light sorbet that will hearken back to summers past!
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Equipment
Ingredients
- 1 pound ripe apricots - halved lengthwise and pitted
- ¾ cup dry rose wine see notes
- ¾ cup sugar
- ¾ cup water
- 2 3 by 1-inch strips of orange zest - removed with a vegetable peeler
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh Thai basil - chopped; see Tips in post
Instructions
- Add prepared apricots, rose wine, sugar, water, orange zest, and a pinch of salt to a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until apricots fall apart, about 25 minutes.
- Discard zest. Pour mixture into a deep mixing bowl, and allow it to cool. Purée using an immersion blender (see notes) until very smooth. Force purée through a fine-mesh sieve or strainer into a bowl, discarding any solids. Stir in fresh orange juice.
- Chill, covered, until cold, at least 1 1/2 to 2 hours. (See Tips in post). Add chopped basil.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, or serve immediately.
- Using an ice cream scoop, place 2 rounded scoops into each glass. Garnish with a basil sprig if desired.
Nutrition
Calories: 190kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com