Apricot Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

  • 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.