Apricot and Mirabelle Sorbet
Apricots and mirabelle sorbet is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 apricots
- 1 lemon (zest)
- 150 g lavender honey
- 30 g glucose syrup
- 1 lemon (juice)
Instructions
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1.
For the sorbet, pit the mirabelle plums, puree in a blender and strain through a fine sieve. Chop the orange zest. Bring 200 ml water with sugar and orange zest to a boil. Add the glucose syrup and dissolve.
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2.
Stir in the mirabelle purée and lemon juice and freeze in an ice cream maker according to manufacturer instructions until sorbet. Keep refrigerated until serving.
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3.
For the apricot compote, wash and halve the apricots. Bring 75 ml water with lemon zest and honey to a boil. Add the apricot halves, cover and simmer over low heat for 8–10 minutes, then let stand completely.
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4.
Distribute the apricot compote into glasses and crown with mirabelle sorbet.
