A sweet neighbor of mine gave me some fresh apricots. There wasn't enough apricots to can them, so I turned to my blogging buddies for recipe ideas.
Two Peas and Their Pod posted a beautiful looking apricot sorbet from David Lebovitz's book The Perfect Scoop.
If you love apricots, you will love this sorbet!
Apricots are washed, pitted and cut into thirds.
Cook, covered, over medium heat for 10 minutes.
Stir in sugar. Let mixture cool.
Puree the mixture in food processor or blender
and strain through a fine sieve.
Add vanilla or almond extract.
Chill overnight in the fridge.
Once chilled, freeze according to your ice cream freezer instructions.
If storing in the freezer, bring sorbet out for 30 min. prior to serving to soften.
(4x6 printable recipe) (full page recipe)