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.
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- Calories: 171
- Calories from fat: 1.1%
- Protein: 1.6g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 44g
- Fiber: 1.7g
- Sodium: 7.9mg
- Cholesterol: 0.0mg
- 2 cans (15 to 16 oz. size) pitted apricot halves in heavy syrup
- 1 cup dried apricots
- 1 lemon
- 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.
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Apricot Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Make-Ahead, Quick/Easy
- CUISINE: American, California
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Blender, Food Processor, Ice-Cream Maker
- OCCASION: Spring, Summer
- PUBLICATION: Sunset