See Also: Cooking Club · Desserts
Apricot Sherbet
From Dorothy McNett's recipes at www.dorothymcnett.com. Nearly any fruit juice or puree makes a tasty sherbet, but with Blenheim apricots really ripe in season, this is a good one.
2 cups milk
2/3 cup raw sugar
1 cup apricot puree (4-5 cots, pitted)
1 tablespoon lemon or orange juice
Heat the milk and sugar (2 minutes in microwave) and stir to dissolve the sugar. Chill. In meantime, in food processor with steel chopping blade in place, puree enough really ripe apricots to make 1 cup puree, and add the lemon or orange juice. When milk mixture is cold, stir in the apricots. Freeze according to manufacturer's directions. Or, simply freeze in ice cube trays. The cubes are delicious and beautiful served in stemmed glasses with a bit of sweet dessert wine drizzled over.
Recipe created 1997-07-07.
