Oh hey. Yeah, it’s been a while. Like, a year and a half kind of while. I could wax on about what’s been going on, but really it’s the same as before- I’m terrible at keeping this up regularly, life has been weird/busy, etc. Ultimately, though, I’d have to blame it on me being too lazy to just clear off the counter when I’m cooking/baking to take a nice photograph, even though it’s really not that hard. Or that I seldom plan my recipes in advance, so things like bad lighting or running out of ingredients mid-shoot happen. As I’ve said, this is not my forte.That being said, the actual act of baking (or in this case, sorbet-making) is. For that reason, I’m once again attempting to resurrect this blog so that people other than my family and friends read it.
1.5 lbs. squishy-ripe fresh apricots (about 10-15, I used more because mine were small)
1 cup water
2/3 to 1 cup sugar (depending on how tart your apricots are)
Big handful of thyme springs
- Split the apricots in half, remove the pits, and cut each half into thirds.
- Combine the apricot wedges and water in a medium nonreactive saucepan and cook, covered, over medium heat, stirring occasionally. Heat until cooked through, about 10 minutes.
- Remove from the heat and stir in the sugar. Wait a few minutes for the mixture to cool slightly, then stir in thyme.
- Let the mixture cool completely, then transfer to a container and refrigerate for 24 hours, or at least overnight.
- When mixture is ready to be churned, fish out the thyme with a fork or thongs (a few leaves left behind won’t matter). Puree the mixture in a food processor or blender until smooth.
- Taste a spoonful and if there are any small fibers, press the puree through a mesh strainer.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.