Apricot Sherbet

Recipe by: Maureen Abood

It’s remarkable to discover that a sherbet is simply just cooked fruit or fruit juice and sugar (not too much, or the sherbet won’t set and the fruit flavor won’t shine), chilled and then churned in your ice cream maker. That’s sorbet, actually—add a cup of cream and you’ve got sherbet. Add the same of yogurt or labneh instead, and you’ve got frozen yogurt.



  • 1 pound ripe apricots
  • 1/4 cup water
  • 1/2 cup sugar
  • Juice 1/2 lemon
  • 1 cup heavy cream


  1. Pit the apricots by simply splitting them in half with your fingers. Coarsely chop them, leaving the skin on.

  2. In a heavy medium saucepan, bring the apricots and water to a boil. Reduce the heat and cover, cooking until the apricots are broken down and very soft, about 5 minutes. Lift the lid now and then to stir the pot and take in the scent of summer.

  3. Add the sugar and lemon juice and taste. If the apricots need more sweetening, add more sugar a tablespoon at a time until it tastes perfect.

  4. Puree the apricots in a food processor or blender. Add the cream and puree until combined.

  5. Chill the mixture quickly by pouring it into a zip-lock bag and immersing the bag into a bowl of ice water. Massage the bag numerous times, opening the top of the bag to release steam. Or, chill the mixture in the refrigerator for at least a few hours.

  6. Pour the cold apricot mixture into your ice cream maker and churn. Serve the apricot sherbet soft right away, or freeze for a couple of hours for a harder, colder effect.