Lucy M. I made sorbet once thinking it required special equipment and techniques I didn’t have. Then I watched Mary Berry make apricot sorbet on a summer afternoon, and she made it look like the simplest thing in the world. Apricots went into a pan with sugar and water, simmered until soft, then cooled and frozen in an ice cream maker she had sitting casually on the counter.
She didn’t treat it like a fussy project. She just cooked fruit, let it chill, and churned it. By evening, she had something that tasted like summer concentrated into a bowl. That was the moment I understood sorbet wasn’t about complexity. It was about good fruit and patience.
I started making it that way immediately. Fresh apricots in season matter completely. I cook them gently with just enough sugar to coax out their flavor, not overpower it. The mixture chills overnight, which gives the flavors time to develop and settle. When it goes into the ice cream maker, something magical happens within minutes.
The fruit freezes into something silky and smooth, tasting exactly like apricots but transformed into something cold and bright. If I don’t have a machine, I’ve learned to freeze it in a shallow pan, stirring every hour until it’s the right texture.
Now sorbet appears on the hottest afternoons, a way to end a meal that feels like eating summer itself.
Speciality of Mary Berry Apricot sorbet
If you’re craving a dessert that’s both invigorating and elegant, you’ll adore this apricot sorbet. I find Mary Berry’s version utterly rejuvenating—it captures the bright, natural sweetness of summer apricots without any cloying heaviness. The recipe’s simplicity appeals to me because I don’t need fancy equipment or obscure ingredients. Just fresh apricots, sugar, lemon juice, and egg whites transform into something spectacular.
What I love most is how versatile it is. Serve it as a palate cleanser between courses, or enjoy it as a light dessert on warm evenings. The texture is silky and smooth, never icy or grainy. The lemon juice adds a subtle tartness that balances the fruit’s natural sweetness perfectly. This sorbet impresses guests while remaining surprisingly easy to make at home.
Ingredients
Making this classic apricot sorbet requires only a handful of quality ingredients that work together to create a rejuvenating frozen dessert. The beauty of Mary Berry’s recipe lies in its minimalist approach—each component plays a vital role in achieving the perfect balance of flavor and texture. Since sorbets rely on simple ingredients rather than cream or dairy, sourcing the freshest apricots available will make a noticeable difference in the final result.
- â…“ cup (90g) granulated sugar
- Juice of 1 lemon
- 1½lb (675g) apricots, halved and pitted
- 2 egg whites
- ½ pint (300ml) water
When selecting apricots, choose ripe ones that yield slightly to gentle pressure and have a fragrant aroma—this guarantees natural sweetness and vibrant flavor in your sorbet. The egg whites are essential for creating that signature silky texture, as they’re whipped and folded into the frozen mixture following the method outlined in the accompanying Lime Sorbet recipe referenced in the instructions.
Fresh lemon juice is preferable to bottled juice, as it provides brighter acidity and helps preserve the apricots’ natural color while cutting through the sweetness. Ensure all ingredients are measured carefully before beginning, as precision is important when freezing and churning the mixture to achieve consummate results.
How to Make this Mary Berry Apricot sorbet
- Begin by preparing your syrup base, which forms the foundation of this invigorating frozen dessert. In a saucepan, combine ⅓ cup (90g) granulated sugar, ½ pint (300ml) water, and the juice of 1 lemon, then heat gently until the sugar has completely dissolved.
- Once the sugar is fully incorporated, bring the mixture to a boil. Add 1½lb (675g) of halved and pitted apricots to the boiling syrup and simmer for approximately 15 minutes, or until the fruit becomes very tender and begins to break down slightly. This cooking process softens the apricots and allows their natural flavors to infuse into the syrup.
- After the apricots have finished simmering, remove the saucepan from heat and allow the mixture to cool completely. While cooling, carefully peel and slice a few apricots and set these aside—they will serve as an elegant garnish when you serve the finished sorbet.
- Once cooled, press the remaining apricots through a fine sieve to create a smooth puree, discarding any fibrous material that doesn’t pass through. Combine this apricot puree with the reserved syrup in a freezerproof container.
- From this point, follow the method outlined in the accompanying Lime Sorbet recipe for freezing and churning instructions, which typically involves incorporating 2 egg whites to create the characteristic silky texture of quality sorbet.
- The egg whites are essential for achieving a smooth, refined consistency rather than a grainy frozen product. Just before serving, arrange the reserved sliced apricots on top of each portion for a beautiful presentation that showcases the vibrant color and natural appeal of the fresh fruit.
Apricot Sorbet Recipe
Ingredients
Method
- Begin by preparing your syrup base, which forms the foundation of this invigorating frozen dessert. In a saucepan, combine ⅓ cup (90g) granulated sugar, ½ pint (300ml) water, and the juice of 1 lemon, then heat gently until the sugar has completely dissolved.
- Once the sugar is fully incorporated, bring the mixture to a boil. Add 1½lb (675g) of halved and pitted apricots to the boiling syrup and simmer for approximately 15 minutes, or until the fruit becomes very tender and begins to break down slightly. This cooking process softens the apricots and allows their natural flavors to infuse into the syrup.
- After the apricots have finished simmering, remove the saucepan from heat and allow the mixture to cool completely. While cooling, carefully peel and slice a few apricots and set these aside—they will serve as an elegant garnish when you serve the finished sorbet.
- Once cooled, press the remaining apricots through a fine sieve to create a smooth puree, discarding any fibrous material that doesn’t pass through. Combine this apricot puree with the reserved syrup in a freezerproof container.
- From this point, follow the method outlined in the accompanying Lime Sorbet recipe for freezing and churning instructions, which typically involves incorporating 2 egg whites to create the characteristic silky texture of quality sorbet.
- The egg whites are essential for achieving a smooth, refined consistency rather than a grainy frozen product. Just before serving, arrange the reserved sliced apricots on top of each portion for a beautiful presentation that showcases the vibrant color and natural appeal of the fresh fruit.
Notes
Mary Berry Apricot sorbet Substitutions and Variations
You’ll find that this sorbet recipe adapts beautifully to different fruits and flavor profiles. I’ve discovered that stone fruits work wonderfully—try swapping apricots for peaches, nectarines, or plums. Each brings its own subtle sweetness and character. If you prefer citrus-forward sorbets, I’d recommend incorporating additional orange or passion fruit juice alongside the lemon. This brightens the flavor considerably. For those avoiding raw egg whites, I substitute whipped aquafaba or simply skip this step for a denser texture. You can also use pasteurized eggs for peace of mind. I’ve experimented with adding vanilla extract or a touch of cardamom for complexity. A splash of Cointreau or brandy elevates it for adult gatherings. These variations maintain the recipe’s integrity while letting you customize it to your taste preferences.Mary Berry Apricot sorbet Substitutions and Variations
You’ll find that this sorbet recipe adapts beautifully to different fruits and flavor profiles. I’ve discovered that stone fruits work wonderfully—try swapping apricots for peaches, nectarines, or plums. Each brings its own subtle sweetness and character.
If you prefer citrus-forward sorbets, I’d recommend incorporating additional orange or passion fruit juice alongside the lemon. This brightens the flavor considerably.
For those avoiding raw egg whites, I substitute whipped aquafaba or simply skip this step for a denser texture. You can also use pasteurized eggs for peace of mind.
I’ve experimented with adding vanilla extract or a touch of cardamom for complexity. A splash of Cointreau or brandy elevates it for adult gatherings.
These variations maintain the recipe’s integrity while letting you customize it to your taste preferences.
What to Serve with Mary Berry Apricot sorbet
Once you’ve perfected your apricot sorbet—whether you’ve customized it with cardamom or swapped in peaches—the real magic happens when you pair it thoughtfully with complementary dishes. I’d recommend serving it alongside buttery shortbread or delicate almond biscuits, which won’t overpower the sorbet’s bright, fruity notes.
For a more substantial dessert, you could offer it as a palate cleanser between courses at a dinner party, or spoon it over vanilla panna cotta for elegant contrast. Fresh berries and mint add visual appeal and enhance the summery experience. Don’t overlook pairing it with light, citrus-forward cakes or even grilled stone fruits. These combinations let your homemade sorbet shine as the star it deserves to be.
Final Thoughts
Making Mary Berry’s apricot sorbet isn’t just about following a recipe—it’s about capturing summer in a bowl. This dessert delivers bright, invigorating flavors that celebrate fresh apricots at their peak. You’ll find the preparation straightforward: simmer the fruit, strain it, freeze it, and serve it with elegance.
What makes this sorbet special is its simplicity. There’s no cream or dairy to mask the apricot’s natural taste. The egg whites create a silky texture that melts on your tongue, while the lemon juice balances the sweetness perfectly.
Whether you’re hosting a dinner party or simply craving something cool and fruity, this recipe won’t disappoint. It’s timeless, foolproof, and genuinely delicious—exactly what you’d expect from Mary Berry.
