Fresh, healthy, light and vegan-friendly, apricot sorbet with lavender infusion is one of the most popular flavors at l’Albero dei Gelati, a sustainable and artisanal gelato eatery in Brooklyn. They make their water-based sorbetti with different infusions of fresh flowers each summer for a refreshing and tasty treat.
Their recipe for apricot sorbet – made with a delicious variety of seasonal fruits and flowers for summertime – is simple and quick if you’re looking for a light, fresh sorbetto on a hot day.
The Recipe: Apricot Sorbet with Lavender Infusion by L’Albero Dei Gelati
Makes 1 kg sorbetto
Ingredients:
100 g lavender infusion (see instructions below)
240 g water
400 g ripe organic apricots
270 g organic cane sugar
50 g organic maple syrup
10 g fresh organic lemon juice
Making the lavender infusion:
Bring 95 g water to a boil. Add 5 g lavender flowers. Remove from the heat, keeping the pan covered with a kitchen cloth. Let cool and filter.
Making the sorbetto:
Once you have all the ingredients ready, pour the water into a bowl (better if cold at fridge temp). Add the lavender infusion, maple syrup and cane sugar. Stir to melt the sugar, and then add the apricots sliced in pieces. Next add the lemon juice and blend all the ingredients very well with an electric mixer.
Pour half of the preparation into an ice-cream maker. You can save the rest of the sorbetto mixture to make a second batch. To keep in the fridge for 2-3 days.