These high temperatures entices one to consume fresh products, which are easy and quick to make. And this apricot sorbet with saffron syrup recipe is so simple and nutritious that, once you’ve made it but once, it’s safe to say that you’ll repeat making the sorbet again and again. We love it as, furthermore, it’s a trash or waste cooking (the art of making the inedible edible) recipe. Perfect for making with those apricots which are already soft and overripe.
Saffron syrup, which is made using ground saffron, is really easy. Similarly, you don’t have to add sugar to the sorbet. The sugar in the syrup is suffice. Are you game? Then off to the kitchens we go!
For the sorbet
400 g apricots
Juice of a half a lemon.
For the saffron syrup
1 teaspoon ground saffron
200 ml water
200 ml sugar
The first thing that we need to do for preparing this delicious and refreshing apricot sorbet with saffron syrup is to peel and chop the apricots into pieces. The apricots may be unpeeled should you prefer. Place into a container suitable for refrigerator and freeze for approximately 5 hours.
After that time, place into a bowl to beat, add the remaining ingredients and crush.
Once the mixture is ready, place into the refrigerator and freeze for a further 5 hours, stirring occasionally using a fork. Keep the mixture in the refrigerator until ready to serve.
For preparing the saffron syrup, place the water and sugar into a pan and bring to a boil. Place the ground saffron in a bowl and pour the water and sugar mixture over it. Leave to infuse for approximately 20 minutes. Store the mixture in the refrigerator until ready to be used.
With all the ingredients very cold, place into the bottom of a bowl that you have chosen a little of the saffron syrup and on top of the syrup, add the sorbet. Garnish with a couple of saffron strands and enjoy!