Serves 1
45 min
Apricot Sherbet with Black Currant Sauce
Recipe GLPRac88b7523b3d20
A refreshing homemade apricot sherbet with smooth, creamy texture, paired with a luxurious black currant sauce. Ripe apricots are gently cooked and sweetened, then combined with heavy cream and vanilla before churning into a silky frozen treat. The tangy black currant sauce, enhanced with a splash of liqueur, provides the perfect contrast to the sweet, fruity sherbet. Perfect for a light and elegant dessert.
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Ingredients
1 pound very ripe apricots, pitted and chopped
½ cup water
½ cup granulated sugar, plus up to ¼ cup more as needed
1 teaspoon pure vanilla extract
1 tiny pinch sea salt
1 cup heavy cream
½ cup good quality black currant jam
2–3 tablespoons cassis, peach schnapps, raspberry liqueur, or orange liqueur
Directions
Prepare the black currant sauce: In a small bowl, combine the black currant jam with 1 tablespoon of liqueur. Stir until blended. Continue adding liqueur, 1 tablespoon at a time, until the sauce reaches your desired consistency—it should be thick but pourable, not as thin as the jam alone. Stop before it becomes a 1:1 jam-to-liqueur ratio to maintain good sauce body.
Prepare and cook the apricots: Pit and coarsely chop the ripe apricots. Place them in a medium pot along with the water. Bring the mixture just to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and simmer for 5 to 10 minutes, stirring occasionally, until the apricots are very soft and tender.
Sweeten the apricots: Remove the pot from heat and stir in the ½ cup sugar until completely dissolved. Gently mash the apricots with a spoon or potato masher, breaking them into smaller pieces. Taste the mixture and evaluate the sweetness.
Adjust sweetness if needed: Add up to ¼ cup additional sugar, tasting as you go, depending on the natural sweetness of your apricots. Remember not to over-sweeten, as excessive sugar prevents proper freezing. Allow the mixture to cool slightly, about 5 minutes.
Purée the base: Transfer the cooled apricot mixture to a blender or food processor. Add the vanilla extract and salt. Blend until completely smooth, scraping down the sides as needed. Reduce the blender speed to low and pour in the heavy cream. Blend gently until the cream is fully incorporated and the mixture is homogeneous.
Chill the sherbet base: Pour the apricot base into a clean glass or metal bowl. Cover with plastic wrap or a lid and refrigerate for at least 2 hours until fully chilled. About 15 to 20 minutes before churning, transfer the base to the freezer to get it very cold.
Churn the sherbet: Pour the cold apricot base into an ice cream maker and churn according to the manufacturer's instructions, usually 20 to 30 minutes, until the mixture reaches a soft-serve consistency.
Finish and freeze: Transfer the churned sherbet to a freezer-safe container. For a ripple effect, spoon a thin layer of black currant sauce on the bottom, then alternate layers of sherbet and sauce, creating swirls throughout. Alternatively, simply transfer the sherbet to a container and drizzle with sauce just before serving. Cover and freeze for at least 4 hours, or until firm.
