mardi 1 juillet 2014

Apricot Sorbet

3/4 pound very ripe apricots, peeled and pitted
Juice of 1 large lemon
1/2 cup granulated sugar
Purée the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into
a container, cover and freeze until firm, beating 3 times at 45-minute intervals.
About 30 minutes before serving, transfer the sorbet to the refrigerator.
Serves 4.

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