Apricot Sorbet

Apricot Sorbet

Apricot Sorbet

Last week we had a real summer week here in Switzerland. It was hot, at times stifling hot! Compared to last summer (whose existence is still doubted by most Swiss people) we experienced sun, sun, sun!

This inspired me to make a very refreshing and fruity sorbet which will enhance and cool every summer’s day. Also, I love the summery colour, which looks so energetic and happy.

The sorbet is made up of only 4 ingredients, one of which is water. Of course, for such a recipe, sweet, ripe fruits are vital. I was lucky and got wonderful Swiss Apricots (from the ‘Wallis’) which tasted fantastic! So, let it be summer, let it be hot – and let’s have some ice cream!


Apricot Sorbet

Serves 8
Preparation time: 15 min
Total time: 30-40 min (with an ice cream-machine)


  • 500g apricots
  • 2/3 cup water
  • 2/3 cup sugar
  • 1 tsp. Grand Marnier


  1. Cut the apricots into small pieces/slices (and remove the pit!).
  2. Combine them with the water in a saucepan and let it simmer for about 10 minutes or until the fruits are soft.
  3. Then, add the sugar and let it simmer for another minute or two. The sugar has to have dissolved. Let the mixture cool down.
  4. Process the apricots into a puree in a blender. Add the Grand Marnier and refrigerate the mixture until it is completely cold.
  5. Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from “Lomelino’s Ice Cream” by Linda Lomelino)


To get a printed version: Download the pdf. (Both English and German versions available!)

Apricot Sorbet



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