Brown Sugar Apricot Peach Sorbet

Because I'm now craving the sweets and the cold, momma broke out ice cream maker...

Here is our first offering of the season, inspired by our orchard picking day....

24 ounces peaches and apricots 

1 1/4 cups Simple Brown Sugar Syrup

2 tablespoons cranberry juice

Simple syrup:

Add 2 Cups water to 2 cups brown sugar to a small sauce pan, Cook on med high heat until sugar is dissolved stirring frequently.  Take off heat and let sit until room temp.  Can store in Mason jar in fridge for later use...  Lasts 1-2 weeks.

Sorbet:

Purée the peaches with 1/4 cups of the cooled Simple Sugar Syrup in a food processor until smooth. Stir in the remaining syrup and the juice; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.

Serves 6, for storage store in air right container, with a layer of plastic wrap directly on sorbet.   Can keep up to a week.   But I can assure you it won't last that long...

Tread lightly

❤️Mel