Apricot sorbet (2)
Instructions
Past apricots gently into the mixer and sift the pulp in the strainer, to remove the skins.
Add the lemon juice to the pulp of the fruit.
Meanwhile, boil the water and sugar for 10 minutes.
Let cool the sugar syrup and add to fruit pulp and stir.
Put in the freezer, stirring every 30 minutes, for about four hours.
In this way the ice is formed not too hard.
Then served in cups from ice cream, along with a tuft of whipped cream.
Ingredients and dosing for 4 persons
- 1000 g of apricots
- 2 lemons (juice)
- 500 g of sugar
- 25 cl of water