Helen's Apricot Sherbet Gets a Modern Makeover (Plus My Newsletter Pause)
A contemporary twist on my great-grandmother's recipe, strawberry pineapple sorbet bonus, and why I'm taking a break from Dinner Bell
Welcome,
I'm Jennifer, a culinary storyteller dedicated to documenting disappearing food cultures and preserving family heritage through recipes. From my California kitchen, I revive heritage dishes from Midwest family farms, uncover forgotten family treasures, and thoughtfully adapt them for today’s kitchens while honoring their original spirit.
Each week, I bring you heritage food stories complete with context: the recipe itself, its cultural significance, family history, modern adaptations, and how these traditions continue to thrive today. I’m preserving food stories before they’re lost forever, one family recipe at a time.
This is Helen Carnes' Apricot Sherbet that I made last year. After making all this ice cream, sherbet, and sorbet over the past couple of months, I thought, 'Let's adjust this one a little for modern times, with updated techniques and ingredients included.’ Nothing's wrong with my great-grandmother's recipes; they're just a bit more work than I'm interested in, and I'm sure you feel the same way.
I know I've been a little obsessed with frozen treats lately, but it's hot here in the desert, so all you think about is "cold." But I'm also really enjoying making these, to the point where I'm thinking, ‘Should I open an ice cream store?’ Well, not right now. And here's why...
I have just rebranded and refreshed the kitchen guide (now titled the Heritage Kitchen Guide). Then I learned that I need rotator cuff surgery, which is going to put me out of commission for both writing and baking. Yes, it's my left rotator cuff, and I'm left-handed. Add to that my WSET Level 3 studies (which are SUPER hard), and my 60th birthday is just around the corner. I realize stepping away for a little while is simply reality right now.
I'll pause the newsletter come Monday morning, July 14th. Seems fitting that it's Bastille Day — a good day to "blow up" my Substack (kidding!). My WSET exam is August 3rd, my birthday is August 6th, and surgery is scheduled for August 20th, followed by six weeks in a sling with no use of my left arm, then another 5-6 months of recovery.
Here's how this will work: new readers will not be able to purchase paid subscriptions during the pause, and existing paid subscribers will not incur any charges. When I'm ready to resume, Dinner Bell will automatically restart payments, allowing new readers to subscribe again, and existing paid subscriptions will continue exactly where they left off. For now, don’t forget the archives are available to free subscribers for 6 months.
Thank you for understanding. I look forward to sharing more recipes, stories, and kitchen adventures with you soon.
Until then, you can enjoy my great-grandmother's Apricot Sherbet alongside my version of it, plus a bonus sorbet recipe featuring a swirl of strawberry and pineapple goodness.
New Recipes
Apricot Strawberry Swirl Sherbet
Today, I'm sharing my modern update to my great-grandmother Helen Carnes' original apricot sherbet recipe. This contemporary reimagining honors Helen's creative foundation while embracing today's techniques and ingredients. I've kept her core elements — apricots, cream, and egg whites — but added a hint of ginger for warmth and complexity, plus beautiful strawberry swirls that provide stunning color contrast and bright, fruity bursts in every bite. It's my thoughtful blend of family tradition, connection to our roots, and creative inspiration.
Serves: 8
Prep Time: 20 minutes (plus 2-3 hours chilling)
Churn Time: 25-35 minutes (in three stages)
Ingredients
Apricot Base
4 cups fresh apricot puree (from about 2-3 pounds fresh apricots)
Splash of water
1/4 cup floral honey
1/4 cup fresh lemon juice
1/2 teaspoon ginger powder
Pinch of salt
1 cup heavy cream
2 large egg whites
Strawberry Swirl (optional but recommended)
1 cup fresh strawberry puree (from about 1 pound fresh strawberries)
1/8 cup floral honey
Pinch of salt
Directions
Prepare fruit bases: Wash and pit the fresh apricots, then puree in a blender until smooth (you'll need 4 cups). Add water, honey, lemon juice, ginger powder, and salt. Blend until well incorporated. Pour into a bowl and refrigerate for 2-3 hours. Separately, wash and hull the strawberries, then puree them until smooth (you'll need 1 cup). Add honey and salt, and refrigerate for 2-3 hours.
Prepare apricot mixture: In a clean bowl, beat the egg whites until they form soft peaks. Gently fold the heavy cream into the chilled apricot puree, then carefully fold in the beaten egg whites until just combined (don't overmix, as this will deflate the whites).
First apricot layer: Pour half of the apricot mixture into your ice cream maker and churn for 25-35 minutes until it reaches a soft-serve consistency. Spread this first batch evenly in an 8x8 freezer-safe dish and return to the freezer.
Strawberry layer: Churn the chilled strawberry puree in your ice cream maker until it reaches sorbet consistency. Remove the apricot layer from the freezer and spread the strawberry evenly over the top. Return to the freezer.
Final apricot layer: Churn the remaining half of the apricot mixture until it reaches a soft-serve consistency. Spread the strawberry layer, then attempt to create gentle swirls using a knife or spoon. If the mixture is too warm, the swirl may not be as clean as expected, but that's perfectly fine.
Final freeze: Return to the freezer for at least 4 hours or overnight before serving. You'll see a beautiful swirl pattern when scooping, regardless of whether the ribbons worked perfectly or not — both results are delicious.
Notes & Tips
Egg white safety: Use pasteurized eggs if you have concerns about raw egg whites, or substitute with two tablespoons of aquafaba whipped to soft peaks
Perfect puree: For ultra-smooth results, strain both fruit purees through a fine-mesh sieve to remove pieces, seeds, or fibers
Folding technique: Use gentle folding motions from bottom to top to maintain the airy texture that makes sherbet special
Ginger balance: Start with 1/4 teaspoon ginger and taste — you can always add more, but you can't take it away
Temperature matters: Don't worry if your swirls aren't perfect — warmer mixtures create more abstract patterns, which can be just as beautiful
Storage: Best enjoyed within 3-4 days, but can be stored for up to 1 week in the freezer
Serving tip: Let sherbet soften for 5-10 minutes before scooping for the best texture
The Original Recipe from the Preserved Archive
Strawberry Pineapple Swirl Sorbet
When I made this recipe, the swirling turned out beautifully messy, and it was the most joyous kind of mess. My niece, nephew, mom, and I were all far too eager to taste this delicious combination, and it disappeared so quickly that perfect presentation became completely irrelevant. Whether you achieve gorgeous ribbons or end up with enthusiastic family members creating a complete mix-up, this flavor pairing is perfect.
This two-tone sorbet celebrates the ideal union of sweet strawberries and tropical pineapple. When you manage to create that lovely swirl pattern, it's not just stunning to look at; it's an edible masterpiece that makes everyone stop and admire before diving in. But here's the thing, even when it's messily combined by enthusiastic hands (and spoons), you've created your own Jackson Pollock work of art — abstract, spontaneous, and utterly captivating in its chaotic beauty.
Whether your creation resembles carefully planned marble or an exuberant splatter painting, the natural sweetness of both fruits, enhanced by a touch of floral honey and brightened with fresh lemon juice, is divine.
Serves: 8
Prep Time: 20 minutes (plus 2-3 hours chilling)
Churn Time: 10-15 minutes per flavor
Ingredients
Strawberry Base
2 cups fresh strawberries, hulled and sliced
Splash of water
1/4 cup floral honey
1/4 cup fresh lemon juice
Pinch of salt
Pineapple Base
2 cups fresh pineapple, cleaned and sliced
Pinch of salt
Directions
Prepare the strawberry base: Wash and hull the fresh strawberries, then add them to a blender with water, honey, lemon juice, and salt. Blend until smooth and well incorporated. Pour into a bowl and refrigerate for 2-3 hours.
Prepare pineapple base: Clean and slice the pineapple. Add to a clean blender with salt, then blend until smooth and well incorporated. Pour into a separate bowl and refrigerate for 2-3 hours.
Churn strawberry sorbet: Pour the chilled strawberry mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 10-15 minutes, until it reaches a soft-serve consistency.
Layer and freeze: Spread the strawberry sorbet evenly across the bottom of a freezer-safe, airtight container, creating a uniform layer. Place the strawberry sorbet in the freezer while you prepare the pineapple sorbet.
Churn and swirl: Pour the chilled pineapple mixture into your ice cream maker and churn for 10-15 minutes. During the last 5 minutes of churning, remove the strawberry sorbet from the freezer to allow it to soften slightly. Once the pineapple sorbet is ready, spread it evenly over the strawberry layer, then gently swirl the two together using a knife or spoon (avoid overmixing, as you want to maintain beautiful ribbons of each flavor). Return to the freezer for 4 hours before serving.
Notes & Tips
For ultra-smooth texture: Push both fruit mixtures through a fine-mesh sieve before chilling, pressing the solids with the back of a spoon to remove strawberry seeds and any fibrous pineapple bits
Storage: Best enjoyed within 2-3 days, but can be stored in the freezer for up to 1 week. Let soften for a few minutes before scooping if frozen solid
No ice cream maker? Pour each mixture into separate shallow dishes and freeze, stirring vigorously every 30 minutes for the first 3 hours, then swirl together
Fruit ripeness: Use fully ripe fruit for the best natural sweetness and flavor
Swirling technique: Work quickly when combining the two sorbets to prevent melting, and aim for ribbon-like swirls rather than complete mixing
Share Your Family Table
Do you have a family recipe with a story to tell? Share it with me, and together we can preserve your culinary heritage.
Next Week
Mary Lou’s Apricot Nut Loaf Bread, …..
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Your engagement helps preserve these food stories and connect more families to their culinary heritage. Thanks for sharing these traditions with others.
I love all the ice cream you have made in the last year. It’s great that you have gone back to find these recipes and put your own mark on them yet keeping the family history clear and alive
I am sorry you have to have surgery and hope all goes well.
It will be good to have you back when all calms down and you can use that left arm again
Thank you for all the great recipes you have given us and look forward to your return after the surgery and recovery 💚
Oh those frozen goodies look like a desert sunset! 🌅 Beautiful 🤩 Sorry to hear about your rotator cuff - a friend’s husband just had that surgery and it’s not fun. Glad you are taking the time to recover properly 💞