Apricot & basil sorbet

One last sorbet recipe to end the season well, this time an apricot-basil version. You can of course do without the basil or replace it with thyme or rosemary if you prefer 😊 As for the peach sorbet, I was inspired by Alain Chartier's recipe but I decreased the amount of sugar and I didn't use already made apricot puree but simply blended raw apricots for more taste.
 
 Matériel :
J’utilise la sorbetière Kenwood adaptée à mon robot chef titanium.
Thermomètre



Prep time : 15 minutes + time to cool down & time in the icecream maker
 Pour environ 1L de sorbet :

 

Ingredients :

 
 600g apricots
 A few basil leaves to taste
 130g water
 140g sugar
 60g glucose powder
 4g stabilizer for ice cream and sorbets
 
 

Recipe :

 
 
 Mix the sugar and glucose. Take 25g and add the stabilizer. 
 Heat the water with the basil leaves. When it reaches 40°C, add the large amount of sugar. When the water is 50°C, add the small amount with the stabilizer. Heat the mixture up to 85°C.
 
 
 
 Chill the mixture in the refrigerator and let it stand for at least 4 hours. 
 Blend the apricots to obtain a puree.
 
 
 
 Add it to the previous mixture and miw with a hand blender. 
 Now all you have to do is pour it into the ice cream maker. 
 When it's ready, keep it in the freezer and remember to take it out about 15 minutes before you enjoy 😊