White Apricot Sorbet with Honeysuckle (Angelcot Sorbet)
This white apricot sorbet is sweetened with honey, made with fragrant honeysuckle and features the sweet Angelcot, a white apricot crossbreed.
Servings 4 servings
Ingredients
- 1 lb angelcots
- ½ cup honey
- ½ cup water
- 24 honeysuckle blossoms
Instructions
- 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.
