- 1 can (20 ounces) apricot halves, drained
- 1 jar (10 ounces) apricot preserves
- 1-1/2 teaspoons grated orange peel
- 2 tablespoons lemon juice
- 5 tablespoons heavy whipping cream
- In a food processor, combine the apricots, preserves, orange peel and lemon juice; cover and process until smooth. Pour into a freezer container; cover and freeze for at least 3 hours. May be frozen for up to 3 months.
- Remove from the freezer at least 15 minutes before serving. Scoop into dessert dishes; drizzle with cream. Yield: 5 servings.
Originally published as Glazed Apricot Sorbet in Quick Cooking November/December 2005, p33
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