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Apricot Sorbet

Yield Makes about 4 cups, 6 servings
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.


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

Nutrition 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

How to Make It

  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.