Apricot Sherbet

Oxmoor House
about 1 quart


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2 (17-ounce) cans apricot halves, drained
Grated rind and juice of 3 medium lemons
1 quart water
2 cups sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 egg whites
1 1/2 cups whipping cream, whipped


Combine apricots and lemon rind and juice in container of an electric blender; process until smooth. Set aside.

Bring water to a boil in a large saucepan; add sugar, and boil 1 minute. Remove from heat, and cool completely. Add flavorings.

Pour water mixture and apricot mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions 5 minutes or until mixture thickens.

Beat egg whites (at room temperature) until stiff peaks form; fold into whipped cream. Fold whipped cream mixture into apricot mixture. Continue to freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into sherbet dishes, and serve immediately.

Created date

February 2010