I love apricots, so naturally I've always wanted to make an apricot sorbet. This recipe is adapted from Lou Pappas' dried apricot recipe in her book, Sorbets and Ice Creams. I've modified some of the ingredient ratios to my liking and added limoncello since liqueurs and sorbets go together so well.
If you don't love apricots, then this recipe really isn't for you. The apricot flavor comes through loud and clear in this recipe, which you can easily dilute with additional water without fear of it turning icy. Incredibly rich and smooth, you only need a small bowl of this sorbet for maximum enjoyment.
2 cups apricot nectar (1 1/2 11.5 oz. cans)
1 1/4 cup water
1 1/2 cups dried apricots
3/4 cup sugar
3 tablespoons fresh lemon juice (1 or 2 lemons)
1/3 cup limoncello
Hydrate dried apricots.
In a medium saucepan combine apricot nectar, water and dried apricots. Heat over medium low heat (no need to boil) until apricots are plump and tender, about 20 minutes (longer if your apricots are really dry). Place hot apricot mixture in blender with sugar and purée until smooth. Pass mixture through chinois or strainer. Chill mixture in ice bath. Once mixture is no longer hot, add fresh lemon juice and limoncello, stirring until blended. Add additional water, 1/4 cup at a time, if you think the apricot flavor is too strong.
Chill base and then freeze in ice cream maker.
Continue chilling mixture in ice bath until it is less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours.
