Apricot Sorbet
- 1 16 oz can apricots, drained and pitted
- ¼ cup lemon juice
- 1 cup water, 1 cup sugar, 2 egg whites
Puree apricots and lemon juice in a processor. Place in bowl. Combine ¾ cup sugar and 1 cup water. Boil 5 minutes, add to puree, and chill. Beat egg whites until they form soft peaks, gradually add ¼ cup sugar, continue beating until whites form stiff peaks, and fold into puree. Freeze in 2 ice cube trays. As soon as edges are hard, put into a bowl and beat until smooth. Freeze again. Continue process 2 or 3 more times. Serve in chocolate shells.