Apricot Sherbet -
Makes 1.5 litresOriginal recipe is found in the Cuisanart Recipe book which comes with the icecream maker
Ingredients:150g sugar
150g water
825g (large can) apricot halves in syrup
50ml fresh lemon juice
150ml milk
150ml cream
1 tsp vanilla (
I used vanilla bean paste)
Preparation:1 Place sugar and water in
90deg - 3mins - speed 2/3. Add lemon juice. Cool completely -
I placed in freezer to speed process.
2 Drain apricots reserving, place in
together with 150ml syrup form the apricots -
speed 6 - 30sec or until completely smooth.
3 Add chilled sugar/lemon juice solution, milk, cream and vanilla. Speed 6 - 1min.
4 This mixture can either be left in refrigerator and then churned in icecream maker for 50 - 55 mins or immediately churned.
Alternatively for those without an icecream maker - place in feezer until firm but not frozen, cut in pieces and place back in mix 20 secs speed 9 then a further 10 secs speed 4 return to freezer. Tips/Hints:This was delicious with an almost fizz similar to sherbet - very much a contrast to the other 2 icecream which were served at the same time -
salted caramel maple iceream and
choc hazelnut - served with meringue nest and salted praline!!!!!!!!