Roasted Apricot Sherbet
Servings: 4
Calories: 390kcal
Ingredients
- 1 tablespoon butter (unsalted), soft
- 1 pound apricots (ripe), halved and pitted
- 1 tablespoon sugar
- ½ cup sugar
- ¼ cup water
- ¼ teaspoon salt
- 1 cup heavy cream
Directions
- Preheat oven to 400°F. Coat a 9x13-inch baking dish with 1 tablespoon butter.
- Place the apricots in the dish cut-side up. Sprinkle with 1 tablespoon of sugar. Roast for 20 to 25 minutes until apricots are fragrant and tender. Set aside.
- Bring ½ cup sugar and ¼ cup water to a boil in a small pot over high heat. Pour into a blender and top with the roasted apricots and salt. Puree until smooth. Transfer to a clean container and let chill overnight in the refrigerator.
- The next day, stir in the cream and churn in an ice cream maker. Serve immediately or keep in the freezer if you prefer a firmer sherbet.
Nutrition
Calories: 390kcal | Carbohydrates: 42g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 164mg | Potassium: 352mg | Fiber: 2g | Sugar: 40g | Vitamin A: 3146IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg