Apricot Cream Sherbet
A silky, sweet-sour apricot sherbet that melts on the tongue, perfect for warm afternoons or as a light dessert for guests craving a fruity, creamy treat.
Ingredients
Instructions
- Puree the canned apricots until smooth.
- Stir in condensed milk, apricot juice, and lemon juice.
- Freeze the mixture until it becomes mushy.
- Whip the cream until stiff peaks form.
- Fold the whipped cream into the frozen mixture.
- Freeze again until the bottom and sides harden.
- Transfer to a bowl and beat the mixture well.
- Return to the freezer until completely hard.
Tips & Substitutions
For a smoother texture, ensure the canned apricots are pureed thoroughly. If you prefer a less sweet sherbet, you can reduce the amount of condensed milk or substitute with coconut cream for a dairy-free option. Fresh apricots can also be used if you have them on hand, just adjust the sugar accordingly. Keep an eye on the mixture while freezing to prevent it from becoming too hard.
Serving Suggestions
Serve the apricot cream sherbet in chilled bowls, garnished with fresh mint leaves or a drizzle of apricot juice for an elegant touch. It pairs beautifully with Lemon Asparagus for a refreshing meal or as a light dessert after a hearty dish like Washday Peach Cobbler. Consider topping with crushed nuts for added texture.
Storage & Reheating
Store any leftover sherbet in an airtight container in the freezer. To maintain the best texture, press a piece of plastic wrap directly onto the surface of the sherbet before sealing the container. When ready to serve, allow it to sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Cream Sherbet contains roughly 401 calories, with 5g protein, 41g carbohydrates, and 25g fat. It is an excellent source of vitamin A (36% of the Daily Value), and a good source of vitamin C and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots! Just ensure they are ripe and sweet. You'll need to peel and pit them before pureeing. Depending on their sweetness, you may want to adjust the amount of condensed milk used.
How long will the sherbet last in the freezer?
The apricot cream sherbet can last in the freezer for about 2-3 weeks if stored properly in an airtight container. For the best flavor and texture, try to consume it within the first week.
Can I make this recipe vegan?
Absolutely! To make a vegan version, substitute the condensed milk with coconut condensed milk and use coconut cream instead of whipping cream. The flavor will still be delightful, and the texture will remain creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).