Apricot-lime sorbet with raspberry-vanilla sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the limes, grate dry and thinly grate the peel of 1-2 limes. Halve the limes and squeeze them. Measure out 125 ml juice. Bring lime juice and 75 g sugar to the boil, put in a cool place and let it cool down. Wash, halve and stone the apricots. Finely dice 2 apricot halves, puree the rest and pass through a sieve.

2. 2

   Mix the apricot puree, lime juice and zest and freeze in the ice-cream maker to form sorbet. If the sorbet does not set properly, pour into a freezer and freeze for 2-3 hours. In the meantime, cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Puree raspberries, 1 tablespoon sugar and vanilla pulp and pass through a sieve. Portion the sorbet with an ice cutter and serve with sauce and apricot cubes

3. 3

   2 1/2 hours waiting time

Nutrition Facts

KCAL
220 kcal

CARBS
46 g

FATS
1 g

PROTEINS
3 g