This white apricot sorbet is sweetened with honey, made with fragrant honeysuckle and features the sweet Angelcot, a white apricot crossbreed.
Raise your hand if you are sweating it out right now?! San Diego has been hit with unusual humidity this time of year, making my spoiled kids ask, “Why is it so sticky?” It’s not hot enough to run the a/c (don’t lynch me for saying that), but the days are definitely heating up.
Why all this weather talk? Well, today’s #SundaySupper theme is Beat the Heat. And why not beat the heat with some dreamy apricot sorbet made with angelcots?
Frieda’s Produce was kind enough to send me some beautiful angelcots to sample. The Angelcot is a white apricot hybrid of Moroccan and Iranian apricots. And of course, with my middle-eastern background, my curiosity was tickled to try out these exotic apricots.
They are sweet, juicy and fragrant with the texture similar to a nectarine. You can find them right now at your local Ralph’s Supermarket.
They are also delicate and didn’t have the most comfortable journey in the mail to my house. But, when life gives you battered apricots, what do you do? Make apricot sorbet!
I am still on my honey kick here in my kitchen, so this sorbet is sweetened with honey, not sugar. And while I was in my garden, watering my sad tomato plants and thinking about my apricot sorbet, I saw my kids sucking on honeysuckle blossoms that had grown over our fence from my neighbor’s yard.
The blossoms reminded me of my angelcots and I decided they would go in my apricot sorbet, as well.
The result is a fragrant, sweet and creamy apricot sorbet. A perfect way to beat the heat and enjoy the bounties of summer!
The family inhaled my White Apricot Sorbet and really liked the floral tones from the angelcots and the honeysuckle. Goes to show how sophisticated their palates have become!
- 1 lb angelcots
- 1/2 cup honey
- 1/2 cup water
- 24 honeysuckle blossoms
- Wash angelcots, cut in quarters and remove seeds.
- In a pot combine angelcots, water and honey.
Cook apricots covered, over medium heat, stirring occasionally for about 5 minutes.
- Add honeysuckle blossoms. Cook for 5 more minutes, then remove from the heat and let the mixture cool to room temperature.
- Once cool, puree the mixture in a food processor or blender until smooth.
- Cover and chill thoroughly in the refrigerator, about 1 hour.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.