Me: Hey you!
You: Hi, Nisrine…don’t call me “you”; I have a name!
Me: Of course you do…uh, sorry… it won’t happen again, I promise. By the way, have you seen how gorgeous apricots are right now?
You: Yes, I’ve noticed.
Me: Then what are you waiting for? Go grab you a pound or two while they’re in season.
You: Oh, I can’t eat a whole pound.
Me: It’s for making sorbet, silly. Hurry!!
Apricot Sorbet with Paprika Recipe
4 small servings
- 1 pound (about 7) sweet, ripe apricots, pitted and chopped
- 1/4 cup water
- Juice of half a lime
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon smoked Paprika
- A pinch of cayenne pepper
Step 1: Place all of the ingredients in a small saucepan and stew over medium heat until soft, 5 to 7 minutes.
Step 2: Remove from heat and puree in a blender or food processor.
Step 3: Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions. Freeze in a lidded container until set.
Step 4: Serve garnished with mint and a sprinkling of paprika if you wish.
*This sorbet would work beautifully with mangoes or peaches as well.