Apricot Sorbet

Photo: flickr user djnordic

Ingredients

1 can (15.5 oz) Apricot Halves in Heavy Syrup

Place can in freezer for at least 12 hours

Take frozen can from freezer and remove top of can

Place frozen can, open top up, in saucepan with at least 2 inches of water

Heat saucepan for 2 to 3 minutes over medium high heat to loosen frozen apricots in can

Remove can from saucepan, turn can upside down in bowl, and remove bottom of can using a can opener

Lift the can and push the frozen apricots out of the topless and bottomless can and into the bowl

Cut or otherwise divide the frozen apricots into golf-ball size pieces

Transfer the frozen apricot pieces along with any juice or slush to the bowl of a large food processor

Using the metal blade, run food processor for at least a minute, until frozen apricots turn into a homogeneous pale orange slush

If you like, add a tablespoon or two of orange liqueur or other flavoring while the food processor is running

Transfer apricot sorbet to bowls and serve alone, or with fruit topping

Apricot sorbet makes a refreshing summer dessert.

4.0 servings

Friday, December 11, 2009 - 2:49am

Anonymous