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–+ servings

Easy Apricot Sorbet (No-Churn!)

Creamy, tart, subtly sweet apricot sorbet made without an ice cream maker. The ultimate EASY, refreshing summer dessert with just 4 ingredients!
Author Minimalist Baker
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Overhead shot of scoops of vegan apricot sorbet topped with candied pistachios
5 from 2 votes
Prep Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Servings 4 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Weeks
Does it keep? Store in freezer.

Ingredients

SORBET

  • 4 cups chopped frozen apricots*, cut into ~1-2 inch pieces (ripe, not firm // 15-20 fresh apricots yield ~4 cups or 560 g chopped)
  • 1/3-1/2 cup coconut cream (we used Native Forest)
  • 1/4 cup agave nectar*
  • 1/2 tsp lemon zest

FOR SERVING optional

US Customary - Metric

Instructions

  • At least 6 hours before you wish to enjoy your sorbet, cut and freeze your apricots. We like to place the cut pieces on a parchment-lined baking sheet or plate before freezing to prevent them from clumping together.
  • If you want to enjoy your sorbet with the candied pistachio topping, prepare it before you start your sorbet.
  • When you’re ready to enjoy your sorbet, place the frozen apricots in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the coconut cream (starting with the lesser amount), agave, and lemon zest. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once the mixture is mostly smooth, leave the processor on for at least 1 minute to achieve the creamiest consistency possible! Taste and adjust, adding more coconut cream for creaminess or to help blend, or more agave for sweetness.
  • Top with optional chopped candied pistachios and enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Leftovers keep in the freezer for up to 2 weeks.

Video

Notes

*Agave nectar has a neutral taste, adding sweetness while letting the flavor of the apricots shine. You could use other liquid sweeteners like maple syrup or honey, but the flavor will be different and not as “apricotty.”
*Inspired by the Apricot Li Hing Lemon Peel ice cream at Garden Creamery in San Francisco, CA.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut cream and without the optional candied pistachios.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 162 Carbohydrates: 32.1 g Protein: 2.3 g Fat: 3.6 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 408 mg Fiber: 2.9 g Sugar: 27.2 g Vitamin A: 454 IU Vitamin C: 18 mg Calcium: 18 mg Iron: 0.6 mg