Apricot Sorbet

• 2 pounds (1 kg) squishy-ripe fresh apricots (10 to 15, depending on size)
• 1 cup (250 ml) water
• 1 cup (200 g) sugar
• 3 drops almond or vanilla extract

1. Split the apricots in half, remove the pits, and cut each apricot into sixths.
2. Cook the apricot pieces with the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until cooked through, about 10 minutes.
3. Remove from the heat and stir in the sugar.
4. Let cool to room temperature.
5. Puree the mixture in a blender or food processor until smooth.
6. Taste a spoonful, and if there are any small fibers, press the puree through a mesh strainer.
7. Stir in the almond or vanilla extract.
8. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
9. Turron Ice Cream (page 66), flavored with honey and nuts, goes very nicely with the tangy taste of Apricot Sorbet.
10. If neglected in the freezer for too long, sorbets can become icy and crystallized.
11. If this happens, simply rechurn any of the fruit sorbets in your ice cream machine, which will make them taste as good as new.

fresh, water, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/apricot-sorbet-379919 (may not work)