Whenever I crave a cold sweet treat, I always go for the nieves. Ice cream is great, of course, but I am all about the fruit. Anyone who knows me knows that I can eat a quarter of a watermelon in half an hour, that I eat six to ten pieces of fruit per day during the summer, and that I have a particular weakness for stone fruit. The fruit is always the main focus in sorbet, with no distractions. Although the variety of stone fruit is not as diverse in Mexico as it is in other parts of the world, we have some tart and sweet apricots that make an extremely refreshing and silky nieve. Feel free to substitute any other stone fruit that is ripe and in season.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Wash the apricots and cut into quarters, discarding the pits. Combine with the water and sugar in a pot and cook over medium heat, without letting it boil, until the apricots are tender, 10 to 15 minutes.
Step 2
Let cool for about 30 minutes, then purée in a blender. Add the salt and lemon juice and blend until smooth. Strain and cool over an ice bath. Refrigerate, covered, until completely chilled, about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.
