I remember my Mom giving me a leg-up to get into the Apricot trees in our orchard in Lebanon, and me picking the red-cheeked, juicy ones that were too high to reach from the ground, and gently tossing them onto a folded blanket that Mom spread under the tree.
For every few I tossed down, I ate one, until both the baskets and I were filled to the top! My nephew or cousins would be in other trees, and sometimes I felt it my duty to turn the basket filling into a contest. Our fruit picking trips always included a picnic featuring tasty Lebanese mezza dishes (appetizers) that Mom made the day before... Tabboouleh, stuffed Grapes leaves, homemade Arabic bread, Hummus or Baba ghannouj, cheeses, olives, fresh veggies, and a watermelon for dessert.
As a skinny preteen, I usually had scraped knees and was often found in trees or sitting top of the many 6-foot tall stone walls in our home town. I'm not so found of climbing into trees anymore, unless they are low to the ground!
Yesterday I brought Apricots home of course, and after eating 3 or 4, I decided to cook some up into jam and sherbet. Below is the dairy-free Sherbet recipe.
- 2 lb. ripe Organic Apricots (12-15)
- 1/4 c. Water
- ¾ c. Almond or Soy Milk
- ¾ c. Xylitol or 2-3 packets Stevia (to taste)
- 3 drops Almond extract
- 1/2 tsp. Orange Blossom Water (Whole Foods or Middle Eastern market)
Split apricots and remove pit. Cut each into 1/6’s.
Reserve 1 Tbs. of the apricots.
Cook apricots with water in a medium non-reactive saucepan over medium heat, covered, stirring occasionally, until cooked through, about 10 mins. Add milk.
Remove from heat and stir in sweetener.
Let cool to room temp.
Puree the mixture in a blender or food processor until smooth. Stir in the extract, orange water and rest of the apricot pieces.
Chill thoroughly, then freeze in ice cream maker, or pour into Popsicle molds.
~ Sahtein! (double health) ♥