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Apricot Sorbet
Preparation info
- Yield
9 cups
- Difficulty
Easy
Appears in
Published 1993
The apricot season in California, although short, is very abundant. Here’s a great sorbet for the height of the apricot season.
Ingredients
45 5 pounds - Approximately
1¾ cups
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.