Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

June 13, 2009

Madeline insisted on apricots last week at Costco. They looked pretty good, and the price was decent, so I was happy to oblige. She ate two, loved the apricots, and then wanted nothing more to do with them.

I like apricots alright, but I think the flavor is enhanced so much more when the fruit is cooked. In fact, I think it’s one of the few, maybe only, fruit that I prefer cooked. I surely didn’t want waste a couple dozen apricots, and I wasn’t up to eating them all myself. I needed to make something with them. There were lots of suggestions for jam, but I didn’t have the required lids for the canning jars and I didn’t want to head to the store.

Then ice cream came to mind. It was a hot day and the perfect opportunity to make a bowl of cold ice cream to cool off with. When searching for recipes I found several different recipes. Ice creams, sorbets, and more.

I almost made the Apricot Ice Cream from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, but I decided I wasn’t in the mood for a rich dessert, though I still wanted something creamy.

Decisions, decisions! In the end, I adapted a sorbet recipe and made it slightly more creamy by adding a bit of milk. For added flair, I made some white chocolate almond bark pieces to garnish the sorbet with.

This Creamy Vanilla Apricot Sorbet turned out to be a great lighter summer dessert. Madeline especially loved it! YUM!

What are some of your favorite apricot recipes?

More Delicious Apricot Recipes to Enjoy:

Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

This Creamy Vanilla Apricot Sorbet turned out to be a great lighter summer dessert. For added flair, I made some white chocolate almond bark pieces to garnish the sorbet with.

Ingredients

For the Apricot Sorbet:

  • 2 cups water
  • 1 2/3 cups sugar
  • 1 tablespoons vanilla extract
  • 1 cup milk
  • 1 1/2 pounds apricots, halved and pitted

White Chocolate Almond Bark:

  • 6 oz white chocolate
  • 1 teaspoon shortening
  • 1/3 cup sliced almonds

Instructions

For the Apricot Sorbet:

  1. Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally. Add apricots; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apricots are tender. Place apricot mixture, milk, and vanilla in a blender; process until smooth. Chill.
  2. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 2 hours.

For the White Chocolate Almond Bark:

  1. Melt chocolate and shortening together. Line a baking pan with parchment. Sprinkle almonds on parchment. Pour chocolate over almonds. Refrigerate until solid. Break apart into pieces.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 368Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 39mgCarbohydrates 66gFiber 2gSugar 62gProtein 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
© Good Life Eats
Cuisine: American / Category: Dessert
Vanilla Apricot Sorbet with White Chocolate Almond Bark | This Creamy Vanilla Apricot Sorbet turned out to be a great lighter summer dessert. For added flair, I made some white chocolate almond bark pieces to garnish the sorbet with.
Dessert, Frozen Desserts, Fruit Desserts
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