The apricot season in California, although short, is very abundant. Here’s a great sorbet for the height of the apricot season.
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.
© 1993 Emily Luchetti. All rights reserved.