Serves: 6
Total Calories: 108
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.
This Apricot Sorbet recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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