Marcella Hazan

Sorbetto di Albicocca

Apricot Sorbet

Preparation info
  • About

    6

    Portions
    • Difficulty

      Easy

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Ingredients

  • 1 pound fresh, ripe apricots
  • ½ cup granulated sugar

Method

  1. Wash the apricots well in cold water. Split them to remove the pits and cut each into several pieces. Do not peel them.
  2. Put the apricots with the sugar and orange juice in a food processor or blender and blend until liquefied.
  3. Place the mixture in an ice cream maker and freeze, following the manufacturer’s instructions.