I think we all need something to cheer us up on Monday mornings. From time to tome we can switch from Bircher muesli and avocado on rye to something more intriguing and we will survive.
So, today I’m having roasted apricot sorbet dressed with olive oil and honey and sprinkled with bee pollen.
I did a small bunch of this effortless and satisfying sorbet on Friday morning. My friend and I were sitting, and waiting until it will set to a proper state to be scooped beautifully. We were waiting and waiting….and waiting….And luckily for me we decided to do something more productive and went shopping. But after, honestly, we worked hard.
So, today I opened the fridge, a row of beautiful glass jars were standing still like soldiers, waiting to provide me with super nutrition. It was my standard set of pre-made super healthy breakfasts like vanilla Bircher muesli, coconut milk chia pudding and cashew milk yoghurt. All homemade from scratch. I had a glance at the sad looking darkened avocado, and I realized I don’t have any rye… And then the choice became obvious. I started my day with this luscious roasted apricot sorbet.
I hope you had breakfast as delicious as mine!
I try to cut down the amount of sugar as much as possible in my recipes but please note that this amount of sugar is enough for rather sweet apricots. Even if your apricots were slightly sour I wouldn’t recommend increasing the sugar too much. It is better to have slightly tart and sour sorbet then sticky and overly sweet one.
If you have never tried to use the olive oil as a dressing for your sorbet, why not trying it right now? It’s really nice, honestly. Especially mixed with honey. Enjoy!
Roasted apricot and cardamom sorbet
To make about 750 ml
- 1 kg sweet local apricots
- 1 tbsp caster sugar
- 50 gr castor sugar
- A small handful of green cardamom pods
- 1 tbsp. of rose water
- Honey, olive oil, fresh lemon juice, bee pollen for dressing
- Preheat the oven to 200 C.
- Wash and dry apricots thoroughly and cut them in halves. Put apricots on a baking sheet lined with parchment. Sprinkle apricots with 1 tbsp of sugar and roast for 25- 30 minutes. Fruits will become very tender and juicy. Take out of the oven and let them cool.
- While you are roasting the apricots, prepare a syrup. Gently bash the cardamom pods to open them up. Pour 200 ml of water into a small pan, add the sugar and cardamom. Bring to the boil on a medium heat and simmer for 5 minutes. Off the heat and let to cool and infuse.
- Take out the apricots, remove the stones and put the fruits in blender with all juices. Remove the cardamom pods from the syrup and add the rose water. Pour the syrup over the apricots and whizz until very smooth.
- Pass the mixture through a fine sieve to remove the skin and fibre. Leave the mixture to cool a little bit, and then place it in the fridge to chill.
- To make a sorbet, use an ice-cream maker according to the manufacture instructions.
- If you don’t have one just put the mixture to the plastic container and let it freeze for an hour and a half, then take out of the freezer, scoop the mixture into a blender bowl, and whizz it well. Put it back to a plastic container and freeze for an hour. Repeat 2-3 times. Doing this will help you to get smooth texture.
- To serve take the sorbet out of the freezer and leave it at room temperature for 10 minutes.
- Mix equal proportion of olive oil, honey and a tiny drop of lemon juice and whisk well to emulsify.
- Scoop sorbet into a nice bowl, drizzle with dressing and sprinkle with bee pollen.