Let’s celebrate the 14th of July French Independence Day with this delicious dessert based on a Spanish classic.  You can make it a French classic by using champagne, or Italian with prosecco!  Anyway, have you heard of Lemon sorbet and cava, commonly served at Spanish wedding celebrations?  Well, this is my healthy apricot ice-cream and cava version!  The ice-cream is made with apricots, coconut cream and honey and the cava, along with similar sparkling wines, might actually be good for you too!  Hurray!  Let’s celebrate that with this fun, bubbly and delicious dessert.  Santé!  🙂

Apricot ice-cream and cava dessert

I was inspired to make apricot ice-cream by Betty the Baking Princess’s apricot sorbet recipe.  Her sorbet looks beautiful!  But I’m trying to reduce my sugar intake (yes my friends, too much cake testing!) so I had to think lateral.  I surfed the internet and found the wonderful Giggling Golden Day’s dairy/egg/sugar free apricot ice cream recipe.  I followed the recipe but added less honey and instead of vanilla used orange blossom water, which added a lovely subtle floral and citric touch.  The flavour of the apricots really shines through.  Strangely enough no coconut flavour is discerned and the texture is quite sorbet-like.

RECIPE

Timing:  make the apricot ice-cream at least 4 hours or the day before.  Put your bottle of bubbly in the fridge in advance to chill well.

Healthy apricot ice-cream

Healthy apricot ice-cream

• 8-10 ripe apricots – 500g once the stones are removed
• 240g/1 cup coconut cream (canned)
• 3 scant tablespoons/75g honey (or maple syrup) or more, to taste
• half teaspoon orange blossom water, optional.  Alternatives: rosewater to taste or 1 tsp pure vanilla extract

Method

1. Wash, dry, stone and quarter the apricots then place in a single layer on a baking tray lined with greaseproof paper.  Keep in the freezer for at least 6 hours or overnight.
2. Place the apricots and remaining ingredients in your food processor and process for 1 minute.  Stir to check for apricot pieces and process another minute.  The mixture should be smooth and creamy.
3. Pour the ice-cream in airtight tupperware to freeze for at least 4 hours or overnight before eating.

Assembling your dessert

Get your very chilled cava, ice-cream, some glasses and your friends, family or guests – all ready to celebrate!  Have some spoons on hand too because this is the kind of dessert you’ll be stirring, eating and drinking.

Place a scoop or two of ice-cream in a glass.  Pour in some cava, to taste.  Stir and wait a little while before eating and drinking.

Enjoy!

Top up if you’d like a little more!

So cheers everyone!  Sorry, I know this recipe’s a bit late for any July 14th celebrations today.  Though all you need is some ice-cream or sorbet and sparkling wine!  And tada!

Apricot ice-cream and cava dessert

So farewell sweet reader and happy celebrating July 14th Bastille Day or any time of the year and any event!  There’s always something to celebrate! 🙂 x