08 Nov Apricot-Blueberry Sorbetto
This recipe is the solution to your summer produce abundance problem. We have a farm share, and the apricots have been coming in hot the past few weeks; blueberries in August are cheap like borscht, too. This recipe puts these two great summer things together.
6 fresh apricots (enough to make about 300ml of puree)
1 1/2 cups of blueberries (roughly same as the apricots)
1/3 cup white sugar
1/3 cup brown sugar
3/4 cup water
Puree the apricots and blueberries in a food processor (maybe add a bit of water). Put puree and other ingredients in a saucepan and heat on med-low (or medium if you keep stirring). Cook at a simmer for 10 minutes or until the sugar is entirely dissolved and the flavours have had a chance to blend, but not so long that it starts to smell like jam. Stir so it doesn’t scorch on the bottom of the pan. Take it off the heat and let it sit for a few minutes.
Once it’s cooled a bit, pour the mixture into a glass bowl and put that bowl into a larger bowl lined with ice. Put the whole thing in the fridge and leave it a couple of hours, until it is totally chilled. Then freeze in your ice-cream maker.