Apricot Sorbet


  • 2 cans (15 to 16 oz. size) pitted apricot halves in heavy syrup
  • 1 cup dried apricots
  • 1 lemon


Notes: If Using A Frozen-cylinder Ice Cream Maker, First Chill Purée Quickly By Setting Pan In Ice Water And Stirring Often Until Cold, 5 To 10 Minutes. For Additional Embellishment, Top Servings With A Little Grated Semisweet Chocolate.

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