Apricot Sorbet: The Best Apricot Sorbet Recipe from Cook'n

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	Apricot Sorbet

Serves: 6

This easy method of making sorbet can be done with any canned fruit in syrup. Try pears with a little vanilla, peaches with raspberry vinegar, litchis with pickled ginger, or pineapple with a touch of sherry vinegar.

1 (30-ounce) can apricot halves in heavy syrup (large can)
1/2 teaspoon sweet vinegar such as maple, vanilla, or aged balsalmic

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Place the can of apricots in the freezer and freeze until solid, at least overnight. No more than 2 hours before serving, run the frozen can under warm water to thaw the edges. Remove the top and bottom of the can and slide the contents into a large bowl. Chop into coarse chunks and puree in a food processor with the vinegar until chopped finely enough to form a smooth ball. Store in a tightly closed container in the freezer for up to 24 hours. If the mixture should freeze solid, puree it again to refresh it.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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