Sorbetto all’albicocca e cardamomo

Ingredienti

• 1 1/2 cups water
• 3/4 cup granulated sugar
• 1 lb ripe apricots, halved and pitted
• 1 tbsp freshly squeezed lemon juice
• 10 cardamom pods, crushed with the back of a knife
• 4 fresh apricots, pitted and sliced
• 2 tbsps toasted pistachios, chopped

Preparazione

1. 1

   Place the water, sugar, and cardamom pods in a small saucepan over medium-high heat and bring to a boil, stirring occasionally.

2. 2

   When the sugar has dissolved, remove the pan from heat and let it steep for 10 minutes to let the cardamom flavor infuse.

3. 3

   Strain the cardamom simple syrup.

4. 4

   Place the cardamom syrup and apricots back in the saucepan. Bring everything to a boil then reduce the heat so the liquid is simmering gently. Simmer the apricots just until they begin to turn tender, about 5 minutes. Remove the pan from the heat and cool completely.

5. 5

   Puree the apricots and the poaching liquid in a food processor until smooth. Strain the mixture with a fine mesh sieve.

6. 6

   Stir in the lemon juice and chill the mixture in an airtight container in the refrigerator for 2 hours.

7. 7

   Pour the mixture into your ice cream maker and churn until frozen according to manufacturer’s instructions.

8. 8

   Transfer the sorbet to an airtight container and let it set in the freezer for 6 hours or overnight.

9. 9

   When ready to serve, scoop the sorbet into serving. Serve with fresh apricots and pistachios if desired.