Sorbet with coriander and chestnut honey

TheSorbet with coriander and chestnut honeyis a perfect dessert for the summer, whilefreshnessand inGourmets.

It's aeconomic serviceswhich may also allow you not to throw awayapricotsthat are starting to snag.

Ingredients for 1 litre of ice

• 1 kg dapricots
• 200 ml water
• 100 g sugar
• 1 large tablespoon ofchestnut honey
• someCoriander seeds
• lemon juice

Preparation 20 minutes + 45 minutes in turbine or sorbiter

Clean the apricots and cut them in four after removing the core.

Tips: Don't throw away these cores, I wash them in the dishwasher and make them dry. They then serve me to lighten the pies to white.

In a saucepan, boil the water with the sugar and put theapricots, honey, coriander seeds and lemon juice. Let them sit for 15 minutes.

In ablinder, mix this device. Reserve until fully cooled.

Then put it inturbineorSorbiterfor about 45 minutes. In case you don't have any equipment, put this preparation in the freezer and every hour, mix the sorbet of apricots until taken.

Dressing

Serve 2 or 3 ice balls in a cup with a few from the apricots and why not, a small biscuit.

For my part, I have added a little olive oil fragrant with yuzuhttps://oil mill-saint-michel.com/and some coriander seedshttps://sarabar.fr/