Apricot and lime sorbet with raspberry and vanilla sauce

For 4 people
  • 4-5 Limes
  • 75 g + 1 tbsp sugar
  • 1 kg Apricots
  • 1/2 vanilla pod
  • 250 g raspberries
40 minutes
Wash the limes, rub dry and thinly rub the peel of 1-2 limes. Halve and squeeze the limes. Measure out 125 ml of juice. Lime juice and 75 gBring the sugar to the boil, chill and let cool down. Wash, halve and stone the apricots. Finely dice 2 apricot halves, puree the rest and strain through a sieve. Mix the apricot puree, lime juice and zest and freeze in the ice cream maker to make sorbet. If the sorbet does not set properly, put it in a freezer and freeze for 2-3 hours. In the meantime, halve the vanilla pod lengthways and scrape out the pulp with the back of a knife. Puree the raspberries, 1 tablespoon of sugar and vanilla pulp and pass through a sieve. Portion the sorbet with an ice cream cutter and serve with sauce and apricot cubes
2 1/2 hours waiting time
1 person approx.:
  • 220 kcal
  • 920 kJ
  • 3 g Protein
  • 1 g fat
  • 46 g carbohydrates


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