Apricot & Pawpaw Sorbet by The Intimate Table
By Ash @theintimatetable
A sorbet for the fleeting moment in deepest summer when apricots stain the ground yellow and orange and bowls of plump fruit litter the kitchen bench. The unsullied pleasure of blushing young apricot and blazing bright pawpaw. Coloured in the setting sun and perfumed with the sweet, soft touch of sun-kissed floral.
Serves: half a litre Prep Time: 15 Total Time: 6 hrs
1/2 cup caster sugar
1 cup of water
500g apricots - halved and stones removed
half a pawpaw - peeled and deseeded
1 juicy lemon - juice and zest
Place the sugar and water in a small saucepan. Over a low heat, gently stirring until the sugar has dissolved. Add the apricots to the syrup and allow the fruit to melt over a soft simmer for 10 to 15 minutes or until the fruit has softened completely. Set aside to cool. Combine the apricot syrup, pawpaw, lemon juice and zest in a blender. Blend on low until you have a bright, silky puree. Freeze the mixture in your ice cream machine following the manufacturer's instructions OR alternatively, pour the mixture into a container and transfer it to the freezer, returning to the blender every hour or so to ensure that it doesn’t form large ice crystals. Quickly return to the freezer after each mix. Continue this over several hours. Remove 5 minutes before serving.
Enjoy in a chocolate-dipped cone, a sundae glass with alternating layers of sorbet and vanilla ice-cream or simply devour straight from the tub.