Yesterday was market day! In an almost desert Milan (mid august is the biggest holiday in Italy), we were able to still find some stalks at the local market with wonderful fruits and veggies. Among those, squishy ripe apricots…
Well, what can I possibily do with a kilo of squishy-ripe fresh apricots if not an apricot sorbet???
And which recipe is best for an Apricot sorbet if not a David Lebovitz one???
Form the perfect scoop, where you can find other recipes with apricots, the one for apricot sorbet fitted perfectly with the king of apricots I had!
David instruct for 1 kilo of squishy-ripe apricots (oh, yes!), 250 ml of water and 200 g of sugar, plus few drops of almond or vanilla extract.
Surprisingly enough, I had everything in the house 
Pan, water, halved apricots, cook few minutes, add sugar, add vanilla extract, let cool, mix, freeze, mix, freeze, mix, freeze, mix, freeze, mix, serve!
Et voila!
Enjoy!
Hi! The new blog design looks great! I’m hoping you’ll have an RSS feed added soon. I don’t want to miss any of your great food!
Hello Sara, your new blog looks gorgeous! Well done! Julia x
@Fran Magbaul: feed is in place
@Julia: thanks :*
I made 6 lb of apricot preserve yesterday .. still have 2lb left, this is a great recipe. I’ll try it.
complimenti Sara, che bello il nuovo blog! E questo sorbetto di albicocche sembra proprio una favola! slurp!
Ah, don’t you love it when you have everything you need already at home and you can just dig right in with a recipe? I’d like to dig right in that sorbet actually.
The blog looks great, and I’ve changed the link from my blogroll!
I’m back, I made your recipe .. it’s so refreshing – not that it is that hot in Paris these days!