Apricot & Rosemary Sorbet
Ingredients
- 14oz ripe apricots, stones removed, halved
- 5.25fl. oz water
- 3.5oz icing sugar
- 1 rosemary sprig
- 1 tablespoon semi-skimmed powdered milk
- 1 teaspoon pectin
Instructions
Step 1
Cook the apricots, water, sugar and rosemary in a saucepan over medium–low heat for 10–15 minutes, or until the apricots start to soften and break down.
Step 2
Remove and discard rosemary. Add powdered milk and pectin to apricot mixture then bring to boil over medium heat and boil for 3 minutes.
Step 3
Blend to a smooth puree using a stick blender, then pour into the tub and place in an ice bath.
Step 4
Once cool, place storage lid on pint and freeze for 24 hours.
Step 5
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select SORBET.
Step 7
When processing is complete, remove sorbet from tub and serve immediately.