Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1
Julianna Grimes
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
about 4 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, sparkling wine, lemon peel, apricots, and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat, and cool. Discard lemon peel. Transfer mixture to a blender; process until smooth. Pour mixture through a sieve over a bowl; discard solids. Cover and chill. Transfer mixture to the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Scrape sorbet into a freezer-safe container; freeze 2 hours or until firm.

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Nutrition Facts

178 calories; fat 0.3g; saturated fat 0g; sodium 19mg.
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