Apricot Gelato with Traditional Balsamic Vinegar

Apricot Gelato

• 1 cup macadamia nuts
• 1 cup purified water
• 2 cups fresh apricots seeded and diced
• 1/4 cup water
• 1/4 cup agave syrup
• 1 teaspoon orange zest
• 1 teaspoon lemon juice fresh

Chocolate Drizzle

• 1/4 cup Il Fusti Traditional Balsamic Vinegar
• 1/4 cup high-quality dark chocolate (we used Brix extra dark 70% cacao)

Instructions

Step 1:

Place purified water and macadamia nuts in a high-speed blender. Process until a smooth consistency is reached.

Step 2:

Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap, and freeze.

Step 3:

Melt the chocolate in a double boiler with the Il Fusti Traditional Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.

Step 4:

Scoop gelato into a dish and drizzle with the Balsamic chocolate sauce.

This recipe was adapted and sourced directly from CaliVirgin.com