It’s been a beautiful past week here in Vail. Perfect temperatures, a slight breeze, and hummingbirds everywhere. Now that it’s July the Rufuous hummingbirds have arrived in their fiery, copper splendor and provide great entertaining for the cat.
I’ve managed to get a few hikes in and this morning I was out with my friend Rachael, picking berries right off the trail. I love summer.
The house still gets a little stuffy by the afternoon, so I usually try to avoid baking mid-day. The past few farmer’s markets have had an increasing variety of produce available, which has been fun. Last night we made cherry jam and garlic-dill pickles. I bought a few pounds of apricots for more apricot liqueur, and with the leftovers I decided to make this sorbet. It’s another recipe that doesn’t require the oven and keeps things cool. Not to mention it’s deliciously refreshing.
This recipe is from the incredible Jeni Britton Bauer, founder of Jeni’s ice creams and author of Jeni’s Splendid Ice Creams at Home. I love this book- it is easy to follow, creative, and the recipes yield amazing ice creams- using a home ice cream maker can often be tricky when it comes to getting the right texture. Jeni’s ice creams are very smooth, creamy, and luscious. It’s a great investment if you have a home ice cream maker and wish you used it more often.
Jeni suggests using any combination of fresh stone fruit (cherries, peaches, apricots, plums) with lambic beer to make whatever flavor you wish. Lambic beers are fermented Belgian ales typically flavored with fruits. I find them to be fairly sugary, so don’t worry if your fruit puree doesn’t seem all that sweet.
How to make this recipe:
Apricot Raspberry Lambic Sorbet
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
- 1 pound fresh apricots (or other stone fruit)
- ¾ cup sugar
- ⅓ cup light corn syrup
- ¾ cup raspberry lambic beer, chilled (or other lambic beer of your choice)
- Pit and halve the apricots.
- Place the apricots in a food processor and puree until smooth (it's ok if there are still little chunks).
- Combine the apricot puree, sugar, and corn syrup in a saucepan and bring to a simmer, stirring to dissolve the sugar.
- Remove from the heat immediately and put in the refrigerator to chill at least 2 hours.
- Add the beer and chill thoroughly.
- Pour the sorbet base into the frozen canister and spin just until it is the consistency of softly whipped cream.
- Pack the sorbet in a storage container and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
- Makes 1 generous quart.
Note: This recipe works at all altitudes.