Apricot Sorbet

Notes: If using a frozen-cylinder ice cream maker, first chill purée quickly by setting pan in ice water and stirring often until cold, 5 to 10 minutes. For additional embellishment, top servings with a little grated semisweet chocolate.

Yield:

Makes about 4 cups, 6 servings

Recipe from

Nutritional Information

Calories 171
Caloriesfromfat 1.1 %
Protein 1.6 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 44 g
Fiber 1.7 g
Sodium 7.9 mg
Cholesterol 0.0 mg

Ingredients

2 cans (15 to 16 oz. size) pitted apricot halves in heavy syrup
1 cup dried apricots
1 lemon

Preparation

1. Drain apricot syrup into a 1 1/2- to 2-quart pan. Add dried apricots. Grate peel and ream juice from lemon. Add peel and juice to pan. Bring mixture to a boil. Cover and simmer until fruit is plumped, about 10 minutes.

2. If desired, reserve 6 of the nicest-looking dried apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or a food processor; smoothly purée.

3. Pour mixture into an automatic ice cream maker and freeze until dasher is hard to turn, about 15 minutes. (Or pour into a 9- by 13-inch metal pan and freeze until firm, about 2 1/2 hours. Break into chunks and whirl in food processor until smooth. Serve at once, or cover and return to freezer until ready to serve, up to 2 weeks.)

4. Scoop apricot sorbet into dishes and top with reserved cooked apricots.

Note:

March 1997