Apricot Sorbet Recipe
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
- 1. 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.
1 serving (1/2 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.
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