Apricot Sorbet Recipe

• 2 can pitted apricot halves in heavy syrup - (15 to 16 ounce ea)
• 1 c. dry apricots
• 1 x lemon

1. Drain apricot syrup into a 1 1/2- to 2-qt pan.
2. Add in dry apricots.
3. Grate peel and ream juice from lemon.
4. Add in peel and juice to pan.
5. Bring mix to a boil.
6. Cover and simmer till fruit is plumped, about 10 min.
7. If you like, reserve 6 of the nicest-looking dry apricot halves for garnish.
8. Combine remaining cooked fruit with syrup and the canned fruit in a blender or possibly a food processor; smoothly puree.
9. Pour mix into an automatic ice cream maker and freeze till dasher is hard to turn, about 15 min.
10. (Or possibly pour into a 9- by 13-inch metal pan and freeze till hard, about 2 1/2 hrs.
11. Break into chunks and whirl in food processor till smooth.
12. Serve at once, or possibly cover and return to freezer till ready to serve, up to 2 weeks.)
13. Scoop apricot sorbet into dishes and top with reserved cooked apricots.
14. This recipe yields about 4 c., 6 servings.
15. Comments: If using a frzn-cylinder ice cream maker, first refrigeratepuree quickly by setting pan in ice water and stirring often till cool, 5 - 10 min.
16. For additional embellishment, top servings with a little grated semisweet chocolate.

apricot, apricots, lemon

Taken from cookeatshare.com/recipes/apricot-sorbet-69159 (may not work)