Apricot Ginger Sorbet
Made with real fruit and without dairy, this is a nearly fat-free treat that you can add to smoothies or just enjoy outside on a hot summer day.
- ⅔ cup water
- ⅔ cup sugar
- 2 teaspoons fresh minced ginger
- 5 cups chopped apricots, fresh or frozen
- 3 tablespoons lemon juice
Bring the water, sugar, and ginger to a boil, then reduce to a slow simmer. Heat for 3–4 more minutes until sugar is dissolved and a syrup forms. Allow to cool.
Purée the sugar syrup, apricots, and lemon juice until smooth.
Transfer mixture to a large freezer-proof baking or casserole dish and freeze.
Stir every 30 minutes until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.
Calories: 154 | Fat: 1g | Sodium: 2mg | Fiber: 3g | Protein: 2g