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Apricot Sorbet


  • 3/4 pound very ripe apricots, peeled and pitted
  • Juice of 1 large lemon
  • 1/2 cup granulated sugar


  1. Puree the apricots into a bowl.
  2. Add the lemon juice and whip in the sugar with a wire whisk.
  3. Pour into a container, cover and freeze until firm, beating 3 times at 45-minute intervals.
  4. About 30 minutes before serving, transfer the sorbet to the refrigerator.

Serves 4.

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