Apricot Sorbet
Ingredients
- 1 (15.25-oz./432 mL) can apricot halves in heavy syrup
- 1 Tbsp cornstarch 15 mL
- 1 Tbsp canola oil 15 mL
- 1/2 tsp almond extract 2 mL
Instructions
- 1. In a medium saucepan, combine apricots and its liquid, cornstarch and canola oil. Whisk together until cornstarch is dissolved and breaking up larger pieces of apricot while whisking. (Note: it will be lumpy at this point.)
- 2. Bring to a boil over high heat and boil 2 minutes, whisking constantly until thickened and apricots have broken down. Remove from heat, stir in extract.
- 3. Place in a shallow pan, such as a pie pan, cover and freeze until slightly firm, about 30 minutes for a soft serve treat. Or pour into 4 popsicle molds and freeze until firm, about 4 hours
Yield
4 servings
serving size
1/3 cup (75 mL)
nutritional analysis
per serving
| Calories | 130 |
| Total Fat | 3.5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 24 g |
| Fiber | 1 g |
| Sugars | 21 g |
| Protein | 0 g |
| Sodium | 10 mg |
| Potassium | 85 mg |
