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I’ve always enjoyed finding shortcuts that make homemade recipes more approachable, and this Easy Apricot Sorbet is one of my favorites. Instead of starting with fresh apricots and making a sugar syrup, I use canned apricot halves packed in juice. The result is a smooth, refreshing sorbet with just two ingredients and very little effort.
A splash of almond extract is the secret ingredient. It enhances the apricot flavor beautifully and gives the finished sorbet a subtle richness that’s hard to put your finger on. After a quick spin in the blender (affiliate link), all that’s left is freezing the mixture, blending it one more time, and enjoying a bowl of homemade sorbet.
This recipe comes from Almost from Scratch: 600 Recipes for the New Convenience Cuisine (affiliate link) by Andrew Schloss—a cookbook full of clever shortcuts like this one. It’s proof that homemade doesn’t always have to mean starting completely from scratch.
Why You’ll Love This Recipe
- Just 2 ingredients
- No ice cream maker required
- Naturally dairy-free and fat-free
- No added sugar when using fruit packed in juice
- Smooth, refreshing, and full of apricot flavor
Ingredients & Notes
- Apricot halves packed in juice – Look for canned apricots packed in fruit juice rather than syrup if possible. If all you can find are apricots in light or heavy syrup, they’ll still work—just keep in mind the nutrition and WW Points will be higher.
- Almond extract – Just a small amount adds wonderful depth of flavor. It may seem unexpected, but almonds and apricots are closely related stone fruits, making them a natural pairing.
How to Make Fat-Free Apricot Sorbet
Step 1: Gather and prepare all ingredients.
Step 2: Add the apricots with their juice and the almond extract to a high-powered blender (affiliate link) or food processor (affiliate link) and process until completely smooth.
Step 3: Pour the mixture into a shallow freezer-proof container and freeze at least 4 hours, or until completely frozen.
Step 4: Cut into cubes
and add to a high-powered blender or food processor, and process until smooth and creamy.
Step 5: Serve immediately.
Step 6: Store any leftovers in the freezer. If the mixture freezes to solid again, simply puree again before serving.
Recipe Tips
- Freeze the mixture in a shallow container so it’s easier to cut into cubes.
- A high-powered blender or food processor (affiliate link) works best for the second blending.
- If the sorbet freezes solid after storing, simply let it soften for a few minutes or blend it again before serving.
Serving Suggestions
Enjoy this refreshing sorbet on its own or garnish it with fresh berries, crushed meringues, mini chocolate chips, or a crisp wafer cookie. Peter especially enjoys it with chocolate-flavored coconut roll cookies for a simple summer dessert.
Storage
Store leftovers in a freezer-safe container for up to 2 weeks. If the sorbet becomes very firm, let it stand at room temperature for a few minutes or reprocess it in the blender until smooth again.
How Many Calories and Weight Watchers Points?
According to my calculations, each generous 1/2-cup serving has about 56 calories and 3 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made this Easy Low-Calorie Apricot Sorbet, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Apricot Sorbet Recipe
Equipment
Ingredients
- 2 cans (15 ounces each) apricot halves packed in juice
- 1/4 teaspoon almond extract
Instructions
- Add the apricots with their juice and the almond extract to a high-powered blender or food processor and process until completely smooth.
- Pour the mixture into a shallow freezer-proof container and freeze at least 4 hours, or until completely frozen.
- Cut into cubes and and to a high-powered blender or food processor, and process until smooth and creamy.
- Serve immediately.
- Store any leftovers in the freezer. If the mixture freezes to solid, simply puree again before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 PointsPlus (Old plan) If you can’t find canned apricot halves in juice, you can also use those packed in light syrup or heavy syrup (just be sure to adjust your WW Points accordingly). You might be surprised to see this recipe using almond extract. But this secret taste pairing works so well because of the apricot pits, which contain a kernel that apparently tastes just like an almond! And this makes sense since both almonds and apricots (along with cherries, peaches and plums) belong to the same “stone fruit” family known as the prunus family.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Almost from Scratch: 600 Recipes for the New Convenience Cuisine (affiliate link) by Andrew Schloss
Frequently Asked Questions
Can I use apricots packed in syrup?
Yes. Juice-packed apricots keep the recipe lighter, but apricots packed in light or heavy syrup will also work.
Can I make this with other fruits?
This technique works well with several canned fruits packed in juice, making it easy to experiment with different flavors.
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