Apricot Sorbet

Apricot Sorbet is a traditional British recipe for a classic tinned apricot and egg yolk ice that's made very smooth by the incorporation of stiffly-beaten egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Sorbet.

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

6–8

Rating:

Tags : Dessert Recipes British Recipes

Ingredients:

2 eggs, separated
30g caster sugar
500g tinned apricots, puréed
pinch of freshly-grated nutmeg
4 tbsp single cream

Method:

Beat the egg whites in a clean and dry bowl until stiff. Then, whilst whisking constantly, gradually add in the half the sugar, whisking until stiff again. Carefully fold in the remaining sugar then set aside.

In a separate bowl combine the apricot purée, egg yolks, nutmeg and cream. Whisk thoroughly to combine then carefully fold this mixture into the egg whites. Immediately pour into a plastic box or container suitable for the freezer and freeze for between 3 and 4 hours, or until firm.

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