Apricot Sherbet

Oxmoor House
3 quarts


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1 quart water
2 cups sugar
2 envelopes unflavored gelatin
1/2 cup cold water
1 (17-ounce) can apricot halves, undrained and mashed
1 cup orange juice
1/4 cup plus 2 tablespoons lemon juice
2 egg whites


Combine 1 quart water and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes or until slightly thickened. Soften gelatin in 1/2 cup cold water. Add softened gelatin to syrup mixture; stir until gelatin completely dissolves. Cool.

Combine gelatin mixture, apricots, orange juice, and lemon juice; stir well.

Beat egg whites (at room temperature) until stiff peaks form. Fold into apricot mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

Created date

February 2010