Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer apricots. It’s tart, subtly sweet, and SO refreshing!
Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!
This no-churn sorbet relies on one of our go-to kitchen sidekicks, the food processor, instead of using an ice cream maker.
To the food processor, we add chopped frozen apricots along with coconut cream for dairy-free richness, agave nectar for a neutral-flavored sweetener that lets the apricot shine, and lemon zest for brightness.
Turn on the food processor, and once your sorbet is smooth and creamy, it’s ready to enjoy! While the texture is best right after blending, it can also be frozen and snagged from the freezer at the first sign of an apricot sorbet craving.
We hope you LOVE this apricot sorbet! It’s:
Creamy
Tart
Sweet
Tangy
Refreshing
& Made with simple methods!
It’s the ultimate dessert for apricot lovers, after a trip to the orchard, or when craving something a little different. Enjoy it on a cone or in a bowl topped with candied pistachios for a sweet, crunchy garnish!
More Refreshing Fruit Sorbets
- Strawberry Watermelon Sorbet (5 Minutes)
- 5-Minute Pineapple Sorbet (Dole Whip Dupe!)
- Raspberry Coconut Mango Sorbet
- 3-Ingredient Mango Sorbet (No-Churn!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Apricot Sorbet (No-Churn!)
Ingredients
SORBET
- 4 cups chopped frozen apricots*, cut into ~1-2 inch pieces (ripe, not firm // 15-20 fresh apricots yield ~4 cups or 560 g chopped)
- 1/3-1/2 cup coconut cream (we used Native Forest)
- 1/4 cup agave nectar*
- 1/2 tsp lemon zest
FOR SERVING optional
Instructions
- At least 6 hours before you wish to enjoy your sorbet, cut and freeze your apricots. We like to place the cut pieces on a parchment-lined baking sheet or plate before freezing to prevent them from clumping together.
- If you want to enjoy your sorbet with the candied pistachio topping, prepare it before you start your sorbet.
- When you’re ready to enjoy your sorbet, place the frozen apricots in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the coconut cream (starting with the lesser amount), agave, and lemon zest. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once the mixture is mostly smooth, leave the processor on for at least 1 minute to achieve the creamiest consistency possible! Taste and adjust, adding more coconut cream for creaminess or to help blend, or more agave for sweetness.
- Top with optional chopped candied pistachios and enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Leftovers keep in the freezer for up to 2 weeks.
Video
Notes
*Inspired by the Apricot Li Hing Lemon Peel ice cream at Garden Creamery in San Francisco, CA.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut cream and without the optional candied pistachios.
Lauren says
So easy and so delicious!! I have a surplus of apricots from my tree and needed something else to make with them besides jam and crumbles. This was easy, healthy, and amazingly creamy like ice cream!! I added a tiny pinch of salt and 1/2 tsp vanilla extract to really take it over the top. A new summer staple in our household.
We’re so glad you made the recipe and enjoyed it, Lauren! Your additions sound lovely. Thanks so much for sharing! xo
Lisa says
Wow. This was super easy and so good. I didn’t have agave so I used a little honey instead. I could see why agave would be preferred. I did taste the honey, but the apricot still shined through. Yum!
Yay! We’re so glad you enjoyed it, Lisa. Thank you for sharing! xo
Debra Pompay says
Should the apricots be peeled?
There’s no need to peel them :)
sherry says
what a splendid idea. I like to make mine with frozen raspberries or strawberries but this sounds fab.
cheers
sherry
Jacy says
Love this. Have you tried this with dried apricots?
Hi Jacy, we haven’t, but we aren’t sure it would work. Possibly if you rehydrated then froze them, but we think the texture would be too different!
Carrie says
Hi there! I have an abundance of peaches – do you think I could substitute the apricot for this?
Also, I’m not the biggest fan of coconut. Would you recommend any other options?
Thanks!
Carrie
Hi Carrie, We think peaches could work! You could try another dairy-free milk (almond would be our recommendation) instead of coconut. It won’t be as creamy, but still delicious. Let us know if you try it!