Already yesterday night at the very first tasting both sorbets reached a high score in our internal ranking: the apricot fresh and velvety, the rose boozy, sweet and intense.
Combine the two, for your climb of Olympus (where the gods live).
rose sorbet
250 ml rose syrup
250 ml Rosé
Chill the mixture thoroughly, then freeze it in your ice cream maker.
apricot sorbet (by David Lebovitz, The Perfect Scoop)
1kg ripe fresh apricots
250 ml water
200 g sugar
3 drops almond or vanilla syrup
Split the apricots in half, remove the pits and cut each apricot into small pieces. Cook the apricots with the water, stirring occasionally, until cooked through, about 10 minutes.
Stir in the sugar and let cool to room temperature.
Purée the mixture in a blender until smooth. Stir in the vanilla or almond extract. Chill the mixture thoroughly, then freeze it in your ice cream maker.
