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Charishma's Homemade Delicious Lip Lickin' Apricot Sherbet

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“I made this this evening for a chef! He's a friend of my dad's and came home for the first time today. He enjoyed this immensely and when I told him it's my own, he sure was IMPRESSED! Try it!”
1 pitcher

Ingredients Nutrition

  • 8 cups water, divided
  • 1 34 cups sugar
  • 250 g succulent un-ripened dried apricots (the ready soaked variety which can be eaten straight out of the packet)
  • 2 14 teaspoons vanilla essence


  1. Combine 3 cups water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
  2. Add apricots, and bring to a boil.
  3. Cover the saucepan with a tight-fitting lid, reduce heat, and simmer for 10 minutes.
  4. Add essence and stir.
  5. Remove from heat.
  6. Place apricot mixture in a blender.
  7. Process until you get a thick yummy sticky mixture; adding a little water to process, as and when necessary.
  8. Allow to cool for 15 minutes.
  9. Pour 5 cups chilled water in a pitcher.
  10. Now, take a large sieve over the pitcher and add the sticky apricot mixture, slowly over it; and keep stirring while you do so.
  11. You will see the apricot mixture's liquidy content trickle down into the pitcher and the thick sticky part remain in the sieve.
  12. Empty the thick sticky part into a bowl and keep aside.
  13. You can use this as a topping over cooked white rice (steaming hot rice), or you can use this as a marinade over chicken, or as a dip, or as a topping over chicken salad, or even on a pizza- use your imagination!
  14. Stir the apricot sherbet that's in the pitcher very gently; careful that it shouldn't spill, or you'll have alot of stickiness in the kitchen to clean up and nobody likes that.
  15. Close the lid of the pitcher.
  16. Carefully, put the pitcher in the refrigerator.
  17. Serve chilled.

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