Apricot Sorbet

The apricot season in California, although short, is very abundant. Here’s a great sorbet for the height of the apricot season.

Ingredients

  • 45 ripe apricots (5 pounds)
  • Approximately cups Simple Syrup
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch salt

Method

Halve and pit the apricots. Purée them in a food processor. Strain the purée through a medium-holed sieve to eliminate any small pieces of skin. Place the apricot purée in a large bowl and add the other ingredients.

Freeze according to ice cream machine manufacturer’s instructions.

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