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A tapa that will surprise even the most demanding guests. Accompany it with some mussels.

Time
Total refrigerator 10 h
Servings
2 servings

For the sorbet:

400 g apricots

1 yoghurt

Juice of a half a lemon.

For the saffron syrup:

1 teaspoon ground saffron Antonio Sotos

200 ml water

200 ml sugar

1 The first thing that we need to do for preparing this delicious and refreshing apricot sorbet with saffron syrup is to peel and chop the apricots into pieces. The apricots may be unpeeled should you prefer. Place into a container suitable for refrigerator and freeze for approximately 5 hours.

2 After that time, place into a bowl to beat, add the remaining ingredients and crush.

3 Once the mixture is ready, place into the refrigerator and freeze for a further 5 hours, stirring occasionally using a fork. Keep the mixture in the refrigerator until ready to serve.

4 For preparing the saffron syrup, place the water and sugar into a pan and bring to a boil. Place the ground saffron in a bowl and pour the water and sugar mixture over it. Leave to infuse for approximately 20 minutes. Store the mixture in the refrigerator until ready to be used.


TIPS:

With all the ingredients very cold, place into the bottom of a bowl that you have chosen a little of the saffron syrup and on top of the syrup, add the sorbet. Garnish with a couple of saffron strands and enjoy!

Recipe provided by Antonio Sotos.

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