Apricot Sherbet Recipe
Apricot Sherbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Orpha Campbell MIDLAND, TEXAS Searching for a light and refreshing dessert that you can make ahead? Try this pretty sherbet that bursts with the invigorating flavor of apricot. It’s the perfect summertime treat.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Process: 20 min. + freezing

Ingredients

  • 2-1/4 cups apricot nectar
  • 1-1/2 cups milk
  • 3/4 cup heavy whipping cream
  • 1-1/2 cups sugar
  • 3 tablespoons lemon juice

Directions

In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Apricot Sherbet in Country June/July 2008, p49

Nutritional Facts

3/4 cup: 291 calories, 10g fat (6g saturated fat), 35mg cholesterol, 29mg sodium, 51g carbohydrate (49g sugars, 0 fiber), 2g protein.

  • 2-1/4 cups apricot nectar
  • 1-1/2 cups milk
  • 3/4 cup heavy whipping cream
  • 1-1/2 cups sugar
  • 3 tablespoons lemon juice
  1. In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
  2. Transfer to a freezer container; freeze for 4 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Apricot Sherbet in Country June/July 2008, p49

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