Roasted Apricot Sorbet A La Nigel Slater!







I have made a discovery that any recipe I follow from Nigel Slater turns out to be superb. How he makes such deliciousness out of what can sometimes even only involve two or three ingredients is beyond me! I also love how his recipes are so well done and easy to follow and how he doesn’t skip stages or alter measurements unlike some chefs who do. I shall definitely be following more of Nigel's recipes from now on (Do see his fabulous cranberry sauce recipe here if you like Nigel Slater's Cranberry Sauce Recipe ) but for now let’s start with his recipe for roasted apricot sorbet. Word of warning you might hear a few interesting sounds of delight coming from whoever happens to be lucky enough to taste this. It is heaven!


 Ingredients:

600 g Apricots
200g castor sugar
200ml water
1 lemon

What to do:

Preheat oven to 200C/gas mark 6.
Cut apricots in half and remove stone
 Sprinkle with half the sugar
 Place them in a non-stick baking/oven tray and place in the oven for around 20 minutes (mine took 25 minutes)
Do check them once in a while to make sure they don’t burn
Once the apricots are lovely and soft and the sugar has melted and brown (not burnt!) you can take them out.


Before that though, while the apricots are nicely roasting put the other remaining sugar, the water and the juice of the whole lemon into a small saucepan and bring to the boil. Once the sugar has completely dissolved remove the pot and set aside to cool. Again this takes a very short period of time - just about 3 minutes really. I kept it on low and just stirred.
Remove the apricots from the oven and place them and their 'roasting juices' into a blender. Blend them into a purée. (this took me literally seconds)






Now simply pour the purée into the cooled down sugar/lemon water and mix/stir.
Transfer the mixture into a plastic freezer box (I just used my Tupperware, old ice cream boxes are great too) and mix thoroughly.
Freeze for two hours, take out, give a very good stir and put back in the freezer. Nigel says one should stir occasionally until frozen. I found just one more time (or maybe two) will suffice.
If you are lucky enough to own an ice-cream maker then transfer the mixture into an ice-cream maker and churn until almost frozen.
Scoop into a freezer box and cover tightly in the freezer until you are ready to eat it!


Perfect accompaniment for this wonderful Summer we are having here in the UK!







Latest Instagrams

© Deliciously Me. Design by Fearne.