A few months ago I posted about making my own soy yogurt, similarly titled, “Hipster, Amish, or Poor: Make Your Own Yogurt,” where I explained the title. I highly suggest, if you’ve forgotten where the “hipster, Amish, or poor” part came from that you go back and read that old post. I didn’t make it up. Don’t be offended…
So, I think this falls under the “poor” category too, but also, fresh sorbet is super awesome and good.
It’s fruit season here in the Land of Enchantment and a friend was begging people on Facebook to come pick apricots from his tree. Naturally, to help a friend out, I headed right over and picked away. The tree was so full I didn’t even need to use the ladder (and I’m only 5 feet tall).
I’ve utterly failed jam/jelly making more times than I care to count and am sick of having several jars of fruit syrup, so I opted to use the apricots for something I’m a little more comfortable making. And, there you have it, sorbet.
I think you could probably use any stone fruit for this but the fresher (or is it more fresh?), the better!
Mmmmm….Fresh apricots.
Apricot Honey Sorbet
2 lbs. apricots, pitted and roughly chopped
3/4 cup sugar
1/4 cup honey
1 cup water
1 teaspoon vanilla (optional)
Place chopped apricots, water, sugar, and honey into a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes.
Let mixture cool to room temperature.
Once mixture is cool, blend in blender or food processor until smooth, then strain through a fine mesh sieve. Stir vanilla into mixture.
{I couldn’t bear the thought of throwing out all the pulp, so I made popsicles out of it!}
See all that pulp? That’s what I made popsicles out of.
Pour mixture into ice cream maker and churn for 15-20 minutes, until the mixture is smooth and creamy looking.
Put mixture in freezer safe container for 2 hours before eating (unless you prefer it a little on the soft side).
Boom! Super tasty sorbet!
