Apricot Ginger Sorbet

Made with real fruit and without dairy, this is a nearly fat-free treat that you can add to smoothies or just enjoy outside on a hot summer day.

Serves: 6Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 6


  • ⅔ cup water
  • ⅔ cup sugar
  • 2 tsp. fresh minced ginger
  • 5 cups chopped apricots
  • 3 Tbsp. lemon juice


  • Bring the water, sugar, and ginger to a boil, then reduce to a slow simmer. Heat for 3–4 more minutes until sugar is dissolved and a syrup forms. Allow to cool.
  • Purée the sugar syrup, apricots, and lemon juice until smooth.
  • Transfer mixture to a large freezer-proof baking or casserole dish and freeze.
  • Stir every 30 minutes until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.