Fresh Apricot and Amaretto Sorbet

Tart and refreshing!
The first time that I ever had the combination of almonds and apricots was at a brunch in Paris. It was in the form of pitted fresh apricot halves stuffed with crushed amaretti biscuits, dotted with butter, sprinkled with sugar, broiled until tender, and finally drizzled with heavy cream. The dear friend who served them to me has gone on to open a wildly successful barbecue restaurant in London, leaving small indulgences such as those apricots behind.

However, I never forgot them.

I thought of them again as I contemplated what to do with a container full of apricots that I picked up at the store. I had initially intended to make something Moroccan with them, but then they got too squishy to eat and I earmarked them for sorbet. After waiting too long to do even that, they got downgraded (or upgraded, depending on how you see it) to jam. Finally, life interfered with the cooking once again and the poor things had to be tossed. So I got myself another container of apricots, resolving to not let them go to waste like I had the others (I hate throwing food out).

This recipe is adapted from David Lebovitz‘s Fresh Apricot Ice Cream recipe. Although fairly faithful versions of it can be easily found via any internet search, I would highly recommend purchasing his book The Perfect Scoop. It is a must for anyone wanting to tinker around more with homemade ice creams and sorbets.

The original recipe calls for almond extract, but as amaretto — that sweet, almond-flavored Italian liqueur — is often made from crushed apricot pits, it seems even more fitting to use it instead of the extract. The addition of heavy cream makes this sorbet feel rich and indulgent, yet it is still tart and refreshing to eat. I have also kept Susan‘s suggestion to use an invert sugar; I agree that it really does improve the texture and mouthfeel of homemade sorbet. For a better and more convincing argument than I could ever write, I refer you to Susan’s amazing blog post here.


1-1.25 pounds of fresh, ripe apricots (approximately 10-15 of them)

1/2 cup of water

1/2 cup of sugar

1 1/2 tablespoons of glucose or another invert sugar such as golden syrup or honey

1 cup of heavy cream

2 tablespoons of amaretto

The juice of one lemon

How to prepare:

1. Split the apricots into halves and remove the pits. Cut each half into quarters.

2. In a medium saucepan, combine the apricot quarters with the water and the sugar. Cook over medium heat until the apricots just begin to soften. This should take between 6-8 minutes. Turn off the heat, stir in the glucose, and let everything cool to room temperature.

3. Once the apricots have cooled, purée them in a food processor. Press the purée through a fine-mesh sieve with a silicon or flexible plastic spatula. Discard the solids. Chill the strained purée overnight in the fridge.

4. Once the purée is properly chilled, add the heavy cream, the amaretto, and the lemon juice.

5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. When the mixture is smooth, return it to the freezer to harden.

The sorbet should keep for about two weeks in the freezer.


33 thoughts on “Fresh Apricot and Amaretto Sorbet

  1. poodle

    That’s looks delicious. Oddly enough, one of the few kitchen gadgets I don’t have is an ice cream maker. If I had apricots that were past their prime I’d have thrown them in my dehydrator. I love home made ice cream but I don’t know if my hubby would eat anything other than his basic favorite flavors which would leave me to eat it all. I may try the apricots with amaretto though.

    • baconbiscuit212

      Thank you, Poodle! It was delicious. I’m especially happy with the texture of this one. You don’t really need an ice cream maker to make good ice cream. You can get great results by just pouring the ice cream mixture into a metal pan, putting the pan in the freezer, and stirring it up every hour or so till it’s set. In any case, apricots and amaretto is a very classic and very delicious combination!

    • baconbiscuit212

      Thank you so much, heidiskye333! I think at a certain point, all of the are kind of the same. The lowest end Cuisinart I think does a perfectly fine job so long as you are able to properly freeze the bowl. The old school crank ones that use ice and salt are perhaps the most reliable though. If you look on Dave Lebovitz’s blog, I think he has a good ice cream maker buying guide.

      • heidiskye333

        I love Cuisinart! They have never let me down. When I was a little kid my best friend and I tried a hand cranked ice cream maker. It was a lot of work but it was fun. Thanks for the heads up, Dr Bacon. I’ll swing by Dave Lebovitz’s website and see what he suggests. Love your photos! They’re always great!

    • baconbiscuit212

      No! Seriously no good apricots??? Well, I think this would work with roasted apricots, which is a great way to coax maximum flavor from mediocre fruit.

      In any case, thank you for your kind comment and all your support!

  2. themondaybaker

    The colour is amazing – very summery and fresh looking. The idea of adding amaretto is particularly appealing.

  3. lucasai

    Looks delicious and I’m sure it tastes even better than it looks. I love apricots, especially when they’re fresh and without any other food additions.
    I would give your sorbet a try but no food processor in my household.

    • baconbiscuit212

      Isn’t it wonderful? I took some to an end-of-summer taco dinner last week. Wonderful! Btw, the new ice cream maker works so much better! I wonder if it’s because it’s cooler out . . . or if it’s because this ice cream maker is more expensive 🙂

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