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Apricot Sorbet with Cava

Apricot Sorbet with Cava

Makes 1 quart and serves 6 


2 pounds ripe apricots
Ice cold bottle of Spanish Cava


Halve the apricots and keep 2 of the pits.  Using a hammer, crack the pits.  Discard the hard shell and reserve the inside kernel.  Place the apricots and the kernels in a saucepan and add 1/2 cup water.  Bring to a boil, reduce to low and simmer, stirring occasionally, until the fruit is tender and starting to fall apart, about 10 minutes. 

Remove from the heat and discard the kernels.  Transfer to the bowl of a food processor or blender and process until completely smooth.  While the apricots are still how, measure the mixture.  For each 4 cups of puree, measure 1 cup sugar.  Stir the sugar into the apricot mixture until the sugar is completely dissolved.  Cover with plastic and place in the refrigerator until cool.   

Freeze the sorbet according to your particular ice cream machine

To serve, scoop the sorbet into serving dishes.  At the table pour a little cava over the top.