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The Santa Clara Valley is
In this post we share a brief history of apricots in the United States and a three-ingredient apricot sorbet recipe.
In This Post
A brief history of apricots in the United States
Though the British brought apricots to the colonies on the East Coast of the United States in 17th century, it was the Spanish Missionaries that introduced the fruit to California in the 1800s.
Today California is the number one producer of apricots in the United States. Nothern California’s Santa Clara Valley went through a golden era of orchard planting from the late 1800s through the 1960s, with the area affectionately known as The Valley of Heart’s Delight. Suburban development and commercial properties slowly transformed the land into the Silicon Valley we are know today. You can find more detailed information about the history of apricots in Northern California via For the Love of Apricots.
“The Valley of Heart’s Delight” by Clara Louise Lawrence (circa 1931)
The Santa Clara Valley is
To those who hold it dear
A veritable Paradise
Each season of the year.
One loves it best in April
When fruit trees are in bloom;
And a mass of snowy blossoms
Yield a subtle sweet perfume.
When orchard after orchard
Is spread before the eyes
With the whitest of white blossoms
‘Neath the bluest of blue skies.
No brush could paint the picture
No pen describe the sight
That one can find in April
In “The Valley of Heart’s Delight.”
Apricot sorbet recipe in pictures
Select the apricots you will use for the recipe.
Wash and pit the apricots. Add them to the food processor and blend until they are in small chunks.
Add in ice and blend until smooth.
Add in honey and blend.
Place the sorbet into glass containers and freeze for 2-4 hours. Serve and enjoy.
How to make this recipe
Preparation, cook time & yield
While the cooking session only requires 10 minutes, the recipe calls for two to four hours of freezing so the sorbet can firm up.
Yield: approximately 2 cups of sorbet (2 servings)
This recipe requires only three ingredients: ripe apricots, ice and honey.
The quality of apricots ultimately determines the flavor — we recommend organic and locally sourced where possible.
- 1 cup fresh apricots [washed and pitted]
- 1 – 1 1/2 cup ice
- 1.5-2 tablespoons raw honey
- Food processor or blender
- Wash and pit the apricots.
- Place the apricots in a blender and pulse until they are in small chunks
- Add ice. Blend the apricot ice mixture until smooth.
- Pour the contents into two individual glass containers.
- Freeze for 2-4 hours for the sorbet to firm up.
- Serve and enjoy.
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