Roasted Apricot & Honey Sorbet

Preheat the oven to 400°F (390°F).

Cut the apricots in half and place them in a baking dish.

Pour the honey over the apricots.

Bake for 15–20 minutes, until the apricots are tender and the juices begin to caramelize lightly around the edges.

Allow the roasted apricots to cool slightly, then transfer them together with all the roasting juices to a blender.

Add the cold water and the juice of half a lemon to the blender.

Blend on high speed until the mixture is completely smooth and glossy; adjust the amount of water if needed to achieve a pourable consistency.

For an extra silky texture, pass the blended mixture through a fine‑mesh sieve into a clean bowl.

Cover the bowl and refrigerate the mixture for at least 3 hours to let the flavors meld and the mixture chill thoroughly.

Pour the chilled mixture into an ice‑cream maker and churn according to the manufacturer’s instructions until smooth and creamy, about 20–25 minutes.

Serve the sorbet immediately after churning, or transfer it to a freezer‑safe container, freeze, and let sit at room temperature for 10–15 minutes before serving for optimal texture.