Thursday, August 19, 2010

Apricot Champagne Sorbet

I'm over peaches. Apricots are where it's at. This is a very simple recipe that will easily impress. It's the perfect light finish to a summer meal or snack to savor in the mid-afternoon heat. The apricots give it a tangy sweetness, and the Champagne brings an extra zing and an incredibly soft, airy texture. 

16 apricots.

Pit and chop the apricots.

No fancy Champagne needed. Any sparkling white wine (Cava, Prosecco) will work too.


1.25 pounds apricots (about 16)
1/2 cup sugar
1 cup water
1 cup Champagne

Pit the apricots and cut them into chunks. In a medium saucepan, cook down the apricots with sugar and water over medium for about 20 minutes. Remove from heat and puree in blender or using an electric hand mixer. Chill in refrigerator or ice bath until cold. Add Champagne then immediately pour into the ice cream maker. Freeze according to manufacturer's directions.


  1. i read this today, went to the grocery store, bought apricots and prosecco, and will make tonight--that's how good it looks!!!

  2. Trying this with Angelcots and Prosecco...

  3. Oh My God.. Never thought apricot can be added with champagne as well. I was worried about the taste, but it is fine. It still has a good taste.