Easy Apricot Sorbet
Ingredients
The sorbet
-
4
cups
chopped frozen apricots
-
⅓-½
cup
coconut cream
-
¼
cup
agave nectar
-
½
tsp
lemon zest
For serving
-
optional
candied pistachios
Instructions
- Freeze chopped apricots for at least 6 hours before making the sorbet.
- If using, prepare candied pistachios before starting the sorbet.
- In a food processor, pulse the frozen apricots until shredded.
- Add coconut cream, agave nectar, and lemon zest to the food processor.
- Blend until smooth, scraping down the sides as needed.
- Blend for at least 1 minute for a creamy consistency.
- Taste and adjust sweetness or creaminess as needed.
- Serve immediately, topped with candied pistachios if desired, or freeze for 2-3 hours for a firmer texture.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
3.6g
Total carbohydrates
32.1g
Total protein
2.3g
Sodium
5mg
Cholesterol
0mg
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