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Apricot Whiskey and Coconut Sorbet

A delicious adult treat that is easy to whip up at home, combining Jack Daniels Whiskey, Dried Apricots, Fresh Peaches and Cream of Coconut

- Difficulty: Easy

Servings 6 people
Author Monica C

Ingredients

  • 2.5 cups Fresh Peaches Pitts, skin removed and halved. Preferably Ripe.
  • 1/2 cup Coconut Water
  • 1 can Cream of Coconut Coco Lopez used here
  • 1 tbsp Freshly Squeezed Lemon Juice
  • 2/3 cup Granulated Sugar
  • 1 pinch Sea Salt
  • 5 oz Whiskey Jack Daniels Used Here
  • 1/2 cup Dried Apricots Diced
  • 3 Oz Disaronno Amaretto Liqueur

Instructions

  1. 2 Days Prior: Toss Ice Cream Maker attachment into freezer.

  2. The Next morning, blend all the ingredients except Dried Apricots. Pour into a bowl, cover and let this sit in the fridge until chilled for a minimum 6 hours.

  3. Attached your Ice Cream Maker, add your chilled sorbet base and churn for approximately 30 minutes.

  4. Place into container, and let it sit in the freezer over night (or at least 2 hours).

  5. Before serving, make sure to let the sorbet sit at Room Temperature for 10 minutes or 30 minutes in the fridge.