• 250 g sugar
• 500 ml water
• 250 g fresh apricots
• 1 egg white, lightly beaten

Prepare a sugar syrup by melting the sugar in the water on a low heat until it has dissolved and the syrup thickens. Set aside to cool.

Halve the apricots and remove the stones. Purée the halved apricots with a hand blender and then push them through a fine sieve to remove any skins.

Add the puréed apricots to the cooled sugar syrup. Pour the mixture into the ice cream machine and churn for 30 minutes. (You cannot make this sorbet to Giovanni’s method without the machine. If you make it by hand, it will be a granita, which is also delicious but not as smooth.)

Add the egg white about 3–4 minutes before the end of churning to make the sorbet even smoother and help it freeze more easily. Place the sorbet in the freezer until needed or serve immediately.