Saturday, July 11, 2009

Spice Dish Saturday {July}: Blueberry Apricot Sorbet

EB of Spice Dish is off to Europe for the summer, so we'll have to savor this recipe for a while. Won't be hard as it looks amazing. Thanks, EB and have a safe and wonderful trip!

This is the perfect summer sorbet. Light, refreshing and perfectly sweet.

Blueberry Apricot Sorbet

1 lb fresh apricots

1 pkg blueberries

1 cup water

1 cup sugar

1 tsp Amaretto

Cut the apricots into small pieces. Cook the apricots, blueberries and water over medium heat until they have the texture of mush. Stir frequently. Add the sugar and stir until dissolved. Let the mixture cool to room temperature. Add the Amaretto and puree the mixture in a blender until smooth. Chill the mixture until completely cold. Freeze in your ice cream maker.

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