Apricot sorbet

Soak for a moment the apricots in boiling water, drain and peel and deprive stones.

Apricot pulp you will get must weigh about 250 g.

Passed so this pulp in a blender or a sieve; collect the proceeds into a bowl and add lemon juice.

Put the sugar in a small saucepan, add about a cup of water and cook over low flame until, as it begins a slight boil.

Remove the Pan from the heat and, when the syrup has cooled, add apricot puree and stir thoroughly.

Pour the mixture thus obtained into the container of ice cream maker and place the appliance in the freezer to solidify the sorbet.

If you don't have the ice cream maker you can also prepare the sorbet using freezer trays (or other metal container) and leaving freeze the mixture for 2-3 hours.

When the mixture is frozen, remove from the freezer, spezzatelo in blocks with the help of a pair of scissors and passed them in the Blender until you reduce them in cream.

Place the mixture in the freezer again for another 30 minutes.

Serve the sorbet in cups, balls, after operation when using the special tool from ice cream.

For better presentation, you can ' crystallize ' the rim of each Cup before adding with lemon juice and then soaking it in sugar, so that it remains slightly stuck all around the Cup.