Apricot sorbet with cranberry sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Boil 200 g sugar, cinnamon stick and 300 ml water until the sugar is dissolved. Let it cool down and remove the cinnamon stick. Blanch the apricots in hot water, peel, halve, stone and puree the pulp with the cutting stick of the hand mixer. Pour the puree into a stainless steel bowl or pot, stir in lemon juice and syrup (cooled sugar solution) and place the bowl in the freezer. As soon as it begins to set, stir vigorously with a whisk 4-5 times every 15 minutes until a creamy ice cream mass is formed.

2. 2

   Allow to freeze for a total of approx. 4 hours. In the meantime, bring 1/8 litre of water, remaining sugar and cranberry sauce to the boil and let it boil for 15 minutes at low heat. Then put them in a cool place. Use the ice-cream scoop to cut off balls from the sorbet and divide them between 4 glasses. Add the cranberry sauce and decorate with lemon balm