Apricot Sorbet

3/4 pound very ripe apricots, peeled and pitted
Juice of 1 large lemon
1/2 cup granulated sugar

Pur e the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45-minute intervals.

About 30 minutes before serving, transfer the sorbet to the refrigerator.

Serves 4.