Toasted apricot sorbet

Total: 8 hr 55 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 248 kcal
, Fat: 11 g
, Carbohydrate: 34 g
, Protein: 1 g


800 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill

1 ⅕ kg apricots, cut into pieces
50 g sugar
1 sprig rosemary
1 non-perforated aluminium grill tray

Sugar syrup

2 ½ dl water
120 g sugar


½ dl lemon juice
1 dl olive oil
200 g apricots, cut into wedges
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How it's done

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Charcoal/gas/electric grill

Mix the apricots, sugar and rosemary in the grill tray. With the lid down, grill the apricots over/on a high heat (approx. 250°C) for approx. 25 mins., moving them around every so often with the barbecue tongs. Remove the apricots from the grill, leave to cool. Remove the rosemary, cover and chill 200 g of the apricots, place the rest in a measuring cup.

Sugar syrup

Bring the water and sugar to the boil in a pan. Turn down the heat, reduce to a syrupy consistency for approx. 5 mins., leave to cool.


Add the lemon juice, oil and sugar syrup to the apricots, puree until smooth. Pour the puree into a stainless steel bowl, cover and freeze for approx. 7 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again. Shape the sorbet into balls, plate up with the reserved apricots and the fresh apricots.

Good to know
Tip: Grill the fresh apricots briefly before serving.

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