Rouge du Roussillon

Yesterday evening we picked a second big bowlful of apricots from our Rouge du Roussillon tree. Apricots are my favourite fruit, Rouge du Roussillon my favourite variety, with a very concentrated flavour, the expresso of apricots, and of course the tastiest fruit come straight from our own tree! This morning I sorted out some of the windfalls to make a couple of pots of jam and some of the best to make sorbet. The rest we'll eat just as they are.

My simple sorbet recipe: Stone 500 grams of apricots and purée in the food processor. Make a syrup by heating 300 grams of sugar with a cup of water. Allow the syrup to cool and add to the apricot purée in a freezer container. When cold, put it in the freezer over night. It keeps for months - if you can resist eating it with a sprig of mint and maybe a spoonful of Cartagène or other liqueur.