Sorbet is super easy to make (pending you have an ice cream machine) and doesn't take as much science and precision as ice cream does. In general, sorbet works and tastes best when the equation is 4 to 1, fruit to sugar. Too much sugar won't allow your sorbet to freeze properly. The more sugar you have, the harder it will be to freeze so you want to make sure you don't overdue it. This is the reason my recipe is weighed out in ounces instead of cups.
The addition of vodka in my sorbet is not for flavor (because you can't taste it) but for perfect texture. Alcohol won't freeze, thus it will give your sorbet a creamier, smoother texture. I used vodka because it is generally a plain flavor. If you have a specific liquor you like the flavor of and you think it would pair well, definitely experiment.
Lastly, I could have simply blended up apricots without the 1 oil, sugar and salt but I wanted to roast them to get all of the possible flavor out of them. It was definitely worth the extra fifteen minutes in my opinion. This trick would work well for fruit that isn't as sweet and flavorful as you would have hoped.
This incredibly smooth and creamy sorbet has INTENSE apricot flavor. Sprinkle each scoop with a tiny pinch of sea salt and cardamom for an extra special touch.
Roasted Apricot Sorbet
using an ice cream machine
20 oz fresh, quartered apricots,skin on (weight after the pits are removed, around 10)
1 tbl coconut oil
pinch of sea salt
4 oz organic cane sugar plus 1 tbl, divided
1 tbl vodka
1/2 tsp almond extract
cardamom and sea salt, optional
Preheat the oven to 425.
Line a baking sheet with foil and add the apricots, oil, salt and 1 tbl of sugar. Toss to combine and roast for 15 minutes until soft and slightly caramelized.
Transfer to a blender and add 4 oz of sugar, vodka and almond extract. Blend until smooth.
Chill until completely cold then process in an ice cream maker. Harden in the freezer and top each scoop with a tiny pinch of cardamom and sea salt.