Chilled Apricot Mint Soup

This is a favorite recipe from the California Apricot Advisory Board.

2 (16 ounce) cans apricot halves, chilled
1 cup half-and-half
1 tablespoon lemon juice
1/4 teaspoon mint extract
Sour cream
Mint sprigs

In electric blender container, pur e apricot halves with their syrup until smooth. Stir in cream until blended. Then stir in lemon juice and mint extract. To serve, pour into individuals bowls; garnish with a dollop of sour cream and mint sprigs.

To make with fresh apricots:
In large saucepan, combine 1 cup sugar with 1 cup water. Heat to a boil, stirring to dissolve sugar. Add 1 3/4 pounds fresh California apricots, halved and pitted. Cook just until tender, stirring occasionally. Refrigerate until cold. Pur e and proceed with recipe but omit lemon juice.

Makes about 5 cups.