Verdict on the Apricot Sorbet

[kerravonsen]

This is a winner! Lovely and apricot-y, no aftertaste, creamy, and of course an apricot-orange colour. Easy to prepare, just one tin of apricot nectar, Natvia, and Guar Gum. Definitely going to do this one again (once I get some more apricot nectar). I like this better than the pineapple sorbet.

I did ponder whether I would get chopped dried apricots and add them in as a mix-in, but I don't think they would really add much to the experience, except possibly negatively, as chomping on frozen bits of dried apricot might turn out to be not enjoyable.

Comments

Well ...

[ysabetwordsmith]

If you mince them fine, you won't have chunks. You could also soak them to make them softer.

More often, people use jam or puree to make a swirl. But that works better with a contrasting flavor.

Re: Well ...

[kerravonsen]

Mincing them fine... yeah, do not want the extra work, when I know the sorbet will be perfectly yummy without them.

And apparently swirling sauces/jams in to the ice-confection is not easily done. There is a function for "mix-ins" but they are expected to be things like chocolate chips, it is explicitly stated in the instructions that sauces won't work.

Ah well.

The apricot sorbet is still very yummy.

Re: Well ...

[ysabetwordsmith]

My method was to take the frozen batter out of the ice cream maker, put it in a tub, and add the swirl stuff at that stage. With a wider tub you can put the frozen batter in all at once. If it's a deeper tub, put in some batter then blob in some swirl. Drag a knife through to make patterns. I did some really good dulce de leche like that.

Re: Well ...

[reynardo]

Ditto the soaking. It'll soften them just enough to make them an additional but not annoying texture.

[nocturnus33]

Now I have cravings!