4737 Glace à l’Abricot

Apricot Ice

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Use 5 dl (18 fl oz or U.S. cups) each of purée of fresh apricots and syrup plus the juice of 2 lemons.

The mixture should be at 18°–19°.