In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.
- 1 can (15 ounces) apricot halves, undrained
- 1 to 2 tablespoons sugar
- 1 tablespoon lemon juice
- Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze. Yield: 4 servings.
Originally published as Apricot Sorbet in Quick Cooking May/June 2000, p57
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