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Ingredients
250 g ripe apricots, halved and stoned
20 g coconut sugar
¼ tsp ground Ceylon cinnamon
pinch of sea salt
20 g coconut oil
150 g full-fat coconut milk, room temperature
60 g coconut yoghurt, room temperature
zest and juice of ½ lime
½ tsp vanilla
pinch of sunflower lecithin (optional)
Instructions
Preheat the oven to 200 °C / 400 °F. Lay the apricot halves cut-side up on a lined tray, scatter over the coconut sugar, Ceylon cinnamon and salt, and roast for 20–25 minutes, until softand caramelised at the edges.
As soon as the tray comes out, add the coconut oil to the hot apricots and let the residual heat melt it in.
Scrape everything into a blender; the fruit, the melted oil, and all the caramelised syrup from the tray, which holds much of the flavour. Add the coconut milk, coconut yoghurt, vanilla, salt and lecithin, if using. Blend on high until completely smooth, about 45–60 seconds. Blending while the fruit is still warm keeps the coconut oil emulsified rather than setting into flecks. Vent the lid under a folded towel, as warm liquid builds pressure.
Add the lime zest and juice last and pulse to combine. While still warm it should read a little sweeter than what you normally like, as freezing mutes sweetness by roughly a third. Add a touch more coconut sugar, or maple syrup if it tastes flat.
If you're using a Ninja Creami:
a. Pour into the pint, filling to the MAX line and no higher. Set it level in the freezer and freeze for a full 24 hours, until solid.
b. Process on the Sorbet setting. The first pass often comes up crumbly, which is normal for a low-sugar base — run Re-spin, adding
a teaspoon or two of coconut milk if it hasn't come together into a smooth, glossy sorbet.
If you're using a traditional ice-cream machine:
a. Chill the base thoroughly in the fridge, ideally 4 hours or overnight — it must be cold before it goes in, or it won't churn properly.
b. Churn according to your machine's instructions, usually 20–30 minutes, until thick and softly frozen. Transfer to a container and
freeze for 2–3 hours to firm up.
NOTES:
No ice-cream machine? Freeze the base in a shallow tray and whisk it thoroughly, with a fork or hand blender, every 30–40 minutes for about 3 hours to break up the ice crystals
Use full-fat coconut milk rather than light. With so little sugar in the recipe, the coconut fat is what keeps the sorbet scoopable instead of freezing hard.
If it has been re-frozen, let it stand at room temperature for 5–10 minutes before scooping.
Nutritional value per portion* / Calories: ~205 kcal, Protein: ~1.8 g, Fibre: ~1.4 g, Carbohydrates: ~13.9 g, Fat: ~14.5
