Ingredients:

4 Cups Ripe Apricots, pitted & cut into 1 - 2 inch pieces

1/2 Cup Coconut Cream

1/3 Cup Honey

1/2 tsp Lemon Zest

Instructions:

Begin by freezing the cut-up apricots on sheet tray for about 4 -6 hours prior to making the sorbet. When ready, place the frozen apricot pieces in a food processor and pulse until the apricots become smaller, they’ll begin to look almost shredded. Scrape down the sides of the food processor bowl then add the coconut cream, honey and lemon zest. Continue mixing until the mixture has become smooth, scraping down the sides as needed. Once everything is mostly mixed together, leave the food processor on for a full minute to get a super creamy texture. Do a quick taste test and add extra coconut cream, honey or lemon zest as needed.

Enjoy right away or transfer to a container & freeze for later!