Apricot And Lime Sorbet With Raspberry Sauce - cooking recipe

Ingredients

5 None limes, juiced, plus grated zest of 2
90 g caster sugar
1 kg apricots, stoned, 1 finely diced, remainder pureed and strained through a sieve
250 g raspberries
1/2 None vanilla pod, seeds scraped out with the back of a knife

Preparation

For sorbet, bring 1 cup lime juice and 1/3 cup sugar to a boil then remove from heat and allow to cool. Chill. Combine apricot puree, chilled lime juice and lime zest and freeze for 3 hours.
For raspberry sauce, puree raspberries, vanilla bean seeds and remaining sugar then strain. Scoop sorbet into serving glasses, drizzle with raspberry sauce and sprinkle with diced apricot.