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