Apricot Sorbet

• ½ pound best California dried apricots
• Juice of 2 lemons
• Tiny pinch

Soak the apricots overnight in water to cover. Discard the water and rinse the fruit well.

Mix the apricots, just enough water to cover them, the lemon juice and salt in a large saucepan. Bring to a boil and cook until the apricots break down and lose their shape. Add the jam and melt into the apricots. Cool to lukewarm for easier handling.

Puree the apricot mixture in a blender