Nieve de Chabacano

• 1 1/2 pounds ripe apricots
• 1 cup water
• 3/4 cup sugar
• Pinch of salt
• 1 tablespoon freshly squeezed lemon or lime juice

1. Wash the apricots and cut into quarters, discarding the pits.
2. Combine with the water and sugar in a pot and cook over medium heat, without letting it boil, until the apricots are tender, 10 to 15 minutes.
3. Let cool for about 30 minutes, then puree in a blender.
4. Add the salt and lemon juice and blend until smooth.
5. Strain and cool over an ice bath.
6. Refrigerate, covered, until completely chilled, about 2 hours.
7. Freeze in an ice cream maker according to the manufacturers instructions.

apricots, water, sugar, salt, freshly squeezed lemon

Taken from www.epicurious.com/recipes/food/views/nieve-de-chabacano-384211 (may not work)