Easy Apricot Sorbet (No-Churn!)

Once upon a time, in the dark streets of San Francisco, a 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 processorinstead of using an ice cream maker.

To the food processor, we add chopped frozen apricots along with coconut cream for dairy-free richnessagave 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 creamyit’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!

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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!