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Juice of 1 large lemon
1/2 cup granulated sugar
Puree 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.
TweetApricot Sorbet recipe
3/4 pound very ripe apricots, peeled and pittedJuice of 1 large lemon
1/2 cup granulated sugar
Puree 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.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.