Creamy Apricot Sorbet (So Simple!)
This Fresh Apricot Sorbet is a light and refreshing summer dessert that comes together in just minutes! Made with ripe, juicy apricots, a touch of lemon zest, and a hint of vanilla, it’s the perfect way to cool off on warm days. Plus, it’s a great way to use up extra apricots when you find yourself with more than you can eat!
About This Recipe
Last week, Madeline insisted we buy apricots at Costco. They looked pretty good, and the price was decent, so I was happy to oblige. She ate two, declared them delicious, and then—just like that—she was done with apricots.
I like apricots well enough, but I truly believe their flavor is so much better when cooked. In fact, they might be the only fruit I prefer that way! I definitely didn’t want to waste the couple dozen we had left, and I wasn’t up to eating them all myself, so I needed to get creative.
Jam seemed like an obvious option, but I didn’t have the right canning lids and wasn’t in the mood for a store run. Then it hit me—ice cream. It was a hot day, and a cool, refreshing treat sounded perfect.
After browsing recipes, I debated making Apricot Ice Cream from Perfect Scoop, but I wasn’t in the mood for something overly rich. I wanted a balance—light, but still creamy.
In the end, I adapted a sorbet recipe and added a touch of milk for extra creaminess. To make it even more special, I garnished it with white chocolate almond bark.
The result? A Creamy Apricot Sorbet that was just right. Madeline loved it, too—go figure!
Why You’ll Love Apricot Sorbet
✔ Easy to Make – Simple ingredients and minimal prep time.
✔ Refreshing & Light – A great way to enjoy apricots without a heavy dessert.
✔ Perfect for Summer – Ideal for cooling down on warm days.
✔ Great for Using Extra Apricots – A fantastic way to prevent waste and enjoy seasonal fruit.
Tools Needed to Make This Recipe
Make sure you have these kitchen tools ready before getting started:
- Measuring Cups and Spoons – To accurately measure ingredients.
- Medium Saucepan – For cooking the apricots, water, and sugar.
- Microplane Zester – To add a touch of fresh lemon zest.
- Blender or Food Processor – For pureeing the apricot mixture.
- Ice Cream Maker – To churn the sorbet to perfection.
- Airtight Container – For storing leftover sorbet in the freezer.
Ingredients in This Apricot Sorbet
Here’s a quick look at what you’ll need to make this sorbet so you can check your kitchen or jot down a shopping list before heading to the store.
For the full ingredient list and step-by-step instructions, scroll to the printable recipe card at the bottom of this post.
- Fresh Apricots
- Water
- Granulated Sugar
- Lemon Zest
- Vanilla Extract
- Milk (or dairy-free alternative)
How to Make Apricot Sorbet
This easy apricot sorbet recipe comes together in just a few simple steps:
- Cook the Apricots: Simmer apricots with water, sugar, and lemon zest until softened.
- Blend: Puree the apricot mixture with vanilla extract and milk until smooth.
- Chill: Refrigerate the mixture for a few hours until thoroughly chilled. This helps the sorbet churn smoothly and develop the best texture.
- Churn: Process in an ice cream maker until thick and creamy according to the manufacturer’s instructions.
- Freeze & Serve: Transfer to a container, freeze until firm, then scoop and enjoy.
The above is simply a quick summary of this apricot dessert recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Recipe
- Freeze Your Ice Cream Maker Bowl: Ensure the insert is frozen solid at least 12 hours before churning.
- Chill the Sorbet Base: While optional, chilling the mixture before churning results in a smoother texture.
- Adjust Sweetness if Needed: Depending on the ripeness of your apricots, you can adjust the sugar to taste.
- Press Plastic Wrap on Top: Before sealing the sorbet in an airtight container, press a piece of plastic wrap on the sorbet surface to prevent ice crystals from forming.
- Store in an Airtight Container: Keep sorbet in an airtight container in the freezer for up to a week. To soften before serving, let it sit at room temperature for a few minutes.
- Let it Soften Before Scooping: If the sorbet is too firm straight from the freezer, let it sit at room temperature for 5–10 minutes before scooping for a smoother texture.
- Use a Warm Scoop: Run your ice cream scoop under warm water before scooping to help glide through the frozen sorbet more easily.
Apricot Sorbet FAQs
Got questions about how to make this easy apricot dessert ? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make This Sorbet Dairy-Free?
Absolutely! Swap out the milk for a dairy-free alternative like coconut or almond milk. Coconut milk will create a different flavor, while almond or oat milk will let the apricot flavor shine through. For a more traditional sorbet, simply omit the milk and use extra water.
Can I Use a Different Fruit?
Yes! This recipe works well with peaches, nectarines, or berries. If using berries with large seeds (like blackberries), strain the mixture after blending.
Do I Have to Use an Ice Cream Maker?
For best results, an ice cream maker is recommended. However, you can pour the mixture into a shallow dish, freeze, and stir every 30 minutes until set.
Try this Apricot Sorbet Recipe at Home!
Next time you’re wondering what to make with apricots, give this Creamy Vanilla Apricot Sorbet a try! It’s light, refreshing, and a wonderful way to enjoy summer fruit.
Did you make this sorbet? Let me know how it turned out in the comments! Did you add any fun twists or toppings? I’d love to hear your ideas.
Don’t forget to share a photo on Instagram and tag @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your creation!
What Else to Make with Apricots
- Looking for more ways to use apricots? Check out my collection of apricot recipes for even more inspiration! Here are a few favorites:
- Apricot Galette: A rustic tart with juicy apricots and thyme.
- Apricot Cake: A light, almond-flavored cake topped with fresh apricots.
- Roasted Chicken & Apricot Panini: A savory sandwich with brie, apricots, and rosemary focaccia.
- White Chocolate Pistachio Cookies: A delightful combination of white chocolate, pistachios, and dried apricots.
Get More Easy Recipes via Email
Love easy, delicious recipes? Sign up for Good Life Eats Email Updates and get new seasonal recipes, cooking tips, and inspiration straight to your inbox!
What are some of your favorite apricot recipes?
Easy Apricot Sorbet
This Easy Apricot Sorbet is made with fresh apricots, lemon zest, and vanilla for a perfectly smooth and refreshing summer dessert. It’s easy to make and a great way to use up extra apricots!
Ingredients
For the Apricot Sorbet:
- 2 cups water
- 1 2/3 cups sugar
- zest of one lemon
- 1 tablespoons vanilla extract
- 1 cup milk
- 1 1/2 pounds apricots, halved and pitted
White Chocolate Almond Bark Garnish:
- 6 oz white chocolate
- 1 teaspoon shortening
- 1/3 cup sliced almonds
Instructions
For the Apricot Sorbet:
- Combine water, apricots, sugar, and lemon zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally.
- Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
- Place apricot mixture, milk, and vanilla in a blender; process until smooth.
- Chill.
- Pour chilled mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
- Spoon into a freezer-safe container; cover and freeze 2 hours.
For the White Chocolate Almond Bark:
- Melt chocolate and shortening together. Line a baking pan with parchment. Sprinkle almonds on parchment.
- Pour chocolate over almonds. Refrigerate until solid.
- Break apart into pieces.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 39mgCarbohydrates: 66gFiber: 2gSugar: 62gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Tracy says
What wonderful flavors! This sorbet looks fabulous. 🙂
Shari @ Chicago Cuisine Critique says
Looks great!
The Food Hunter says
This is great. Thanks
Meg says
What an awesome combination of flavors and SO refreshing!
Beth @ Spots On My Apples says
This sounds so good. My diet just ran out the door screaming. Think I'll be buying some white chocolate and apricots tonight…
Maria says
I love what you came up with! The sorbet looks very nice and great idea to pair it with almond bark! When apricots are in season in UT I will be making this for sure. If you have extra, do try the ice cream, it is really good and worth the calories:)
angela@spinachtiger says
I love apricots and I would love this too.
Anne says
That sounds so delicious! The picture is so beautiful, too. What a lovely dessert 🙂
Junglefrog says
This sounds absolutely lovely. I have a whole batch of apricots right now and was wondering what to do with them, as I am also not a huge fan of apricots in their natural form. Not sure why I bought them… 🙂 Unfortunately I do not have an icecreammachine but I think I can figure out a good way to use them for icecream!
Ashley says
That is a BEAUTIFUL photo!
chikadeez says
This food photography is GORGEOUS! I will have to try this recipe! Thanks for sharing!
Katja says
Aaaahhh, this sounds so yummy!
Lisa @ Stop and Smell the Chocolates says
Sounds really yummy!! I like the idea of combining with a vanilla flavor and the creaminess of it sounds wonderful!