This sorbet does not rely on an ice cream churn to break up the ice crystals as it freezes, but on the sugar derived from soft, sweet, dried apricots such as those from Central Otago or South Australia. For a non churn sorbet it is remarkably creamy and smooth.
125g dried apricots (from Central Otago or South Australia)
375ml (1 + 1/2 cups) cold water (1st measure)
75g (1/4 cup plus 2 tbsp plus 1 tsp) sugar
90ml (1/3 cup plus 1 tsp) water (2nd measure)
30ml (2 tbsp) dessert wine (sauterne- style)
- To make fruit puree: In a non-reactive saucepan place apricots and first measure of water and place over a medium heat. Bring to the boil, then reduce heat and simmer without a lid 10-15 minutes till apricots are soft and mushy. Remove from heat and cool.
- To make syrup: In a small saucepan over a low heat place sugar and 2nd measure water. Using a metal spoon stir sugar and water till sugar is dissolved, increase heat and boil for 1 minute. Remove from heat and cool.
- Place fruit with its liquid into a blender or food processor and puree. Pour through a fine sieve, using a soup ladle to help push pulp through the sieve. Discard remaining fibre in sieve.
- Place in a freezer-proof container, cover surface with plastic wrap and place in freezer overnight, or for up to three days.