Apricot Frozen Yogurt


  • 1 1/2 cups sugar
  • 1 3/4 cups cold water
  • 2 cups packed soft dried California apricots (10 ounces)
  • 1 (32-ounce) container whole-milk plain yogurt (3 1/2 cups)
  • 2 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)

    • Special equipment: an ice cream maker


    We Highly Recommend Using California Apricots For This Recipe —their Intense Flavor And Color Give This Frozen Yogurt A Real Boost That's Missing...

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