Apricot Sorbet Recipe (Easy, Fresh, and Dairy-Free)

Nothing says summer quite like ripe apricots, and this easy apricot sorbet is one of my favorite ways to use up a bumper crop. It has a bright, fresh flavor, a silky smooth texture, and only a handful of simple ingredients. Whether you're harvesting apricots from your own tree or bringing home a basket from the farmers market, this homemade sorbet is a refreshing dessert that's surprisingly easy to make.

The best part is that you can make it with or without an ice cream maker, so anyone can enjoy this simple frozen treat.

Ingredients

• 3 to 3½ cups frozen apricot halves
• ¾ cup granulated sugar
• 6 tablespoons fresh lemon juice
• Pinch of salt
• 3 to 5 tablespoons canned coconut milk

Ingredient Notes

Frozen Apricots

Using frozen apricot halves creates a thick, creamy texture without needing to add ice. Freeze fresh, ripe apricots after washing, pitting, and halving them.

Coconut Milk

A small amount of canned coconut milk helps everything blend into a smooth consistency. The finished sorbet doesn't taste like coconut.

Lemon Juice

Fresh lemon juice brightens the flavor and helps balance the sweetness of the fruit.

How to Make Apricot Sorbet

1. Add the frozen apricots, sugar, lemon juice, coconut milk, and salt to a high-powered blender.
2. Blend until completely smooth. If needed, add additional coconut milk, one tablespoon at a time, until the mixture blends easily.
3. Taste and adjust the sweetness or lemon juice depending on how sweet or tart your apricots are.

Using an Ice Cream Maker

Pour the mixture into the frozen bowl of your ice cream maker and churn for 20 to 25 minutes, or until it reaches a soft-serve consistency.

Transfer to a freezer-safe container with a lid and freeze for 1 to 2 hours for a firmer scoop.

Without an Ice Cream Maker

Pour the blended mixture into a freezer-safe container.

Cover and freeze until firm, stirring once or twice during the first hour to help reduce ice crystals and improve the texture.

Tips for the Best Sorbet

• Use fully ripe apricots for the sweetest flavor.
• Freeze apricots in a single layer before transferring them to freezer bags so they don't clump together.
• Blend only until smooth to avoid warming the mixture too much.
• If the sorbet becomes very hard after freezing overnight, let it sit at room temperature for 5 to 10 minutes before scooping.

Variations

Add vanilla: Blend in 1 teaspoon of vanilla extract for a slightly richer flavor.

Try honey: Replace part of the sugar with honey for a different sweetness profile.

Mix fruits: Add peaches or nectarines for a delicious summer fruit blend.

Fresh herbs: A few fresh basil or mint leaves add a refreshing twist.

Storage

Store the sorbet in an airtight freezer-safe container for up to 2 months.

To prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container.

Frequently Asked Questions

Can I use fresh apricots instead of frozen?

Yes, but you'll need to freeze the apricot halves first. Frozen fruit gives the sorbet its creamy consistency.

Do I need an ice cream maker?

No. An ice cream maker creates a smoother texture, but the no-churn method works well too.

Can I reduce the sugar?

Yes. The exact amount will depend on how sweet your apricots are. Taste the blended mixture before freezing and adjust as needed.

Why is my sorbet icy?

Too much water or not enough sugar can cause ice crystals. Stirring once or twice during the first hour of freezing also helps improve the texture if you're making it without an ice cream maker.

More Summer Fruit Recipes You'll Love

• Fresh Mint Chocolate Chip Ice Cream
• Huckleberry Lemonade Concentrate
• Cherry Limeade Concentrate
• Candied Lemon Peels