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Apricot Sorbet Recipe
Apricot Sorbet Recipe photo by Taste of Home

Apricot Sorbet Recipe

Publisher Photo
In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.
TOTAL TIME: Prep: 5 min. + freezing
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 4 servings

Ingredients

  • 1 can (15 ounces) apricot halves, undrained
  • 1 to 2 tablespoons sugar
  • 1 tablespoon lemon juice

Nutritional Facts

1 serving (1/2 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze. Yield: 4 servings.
Originally published as Apricot Sorbet in Quick Cooking May/June 2000, p57

Nutritional Facts

1 serving (1/2 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Apricot Sorbet

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2013

Very good but there is no flour in the recipe yet people are mentioning flour. You need to read the ingredients.

MY REVIEW
Reviewed Jul. 26, 2012

So easy and delicious!

MY REVIEW
Reviewed Jan. 17, 2010

Cool, refreshing, sweet, but not too sweet. A wonderful treat. My note in the margin of the magazine is just "YUM!"

MY REVIEW
Reviewed Jul. 9, 2009

What flour? Like all recipes, it is important to read the recipe correctly - I'm sure this dessert with flour wouldn't taste very good. Besides - l T. is really not very much.

MY REVIEW
Reviewed Apr. 2, 2008

 Relax about the sugar and the flour, if you don't like sugar and flour don't eat it, nuttsy!  You are just getting sickning now J t

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