Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark
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:
- Apricot-Thyme Galette with Oatmeal Almond Crust
- Apricot Almond Cake
- Popcorn Trail Mix
- Roasted Chicken, Apricot, and Brie Panini
- White Chocolate Chip Cookies with Pistachio and Apricot
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
For the Apricot Sorbet:
- 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.
- 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:
- 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 InformationYield 8 Serving Size 1
Amount Per ServingCalories 368 Total Fat 11g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 5g Cholesterol 7mg Sodium 39mg Carbohydrates 66g Net Carbohydrates 0g Fiber 2g Sugar 62g Sugar Alcohols 0g Protein 4g