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Ингредиенты
Инструкции
- Drain apricot syrup into a 1 1/2- to 2-qt pan. Add in dry apricots. Grate peel and ream juice from lemon. Add in peel and juice to pan. Bring mix to a boil. Cover and simmer till fruit is plumped, about 10 min.
- If you like, reserve 6 of the nicest-looking dry apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or possibly a food processor; smoothly puree.
- Pour mix into an automatic ice cream maker and freeze till dasher is hard to turn, about 15 min. (Or possibly pour into a 9- by 13-inch metal pan and freeze till hard, about 2 1/2 hrs. Break into chunks and whirl in food processor till smooth. Serve at once, or possibly cover and return to freezer till ready to serve, up to 2 weeks.)
- Scoop apricot sorbet into dishes and top with reserved cooked apricots.
- This recipe yields about 4 c., 6 servings.
- Comments: If using a frzn-cylinder ice cream maker, first refrigeratepuree quickly by setting pan in ice water and stirring often till cool, 5 - 10 min. For additional embellishment, top servings with a little grated semisweet chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 321mg | 9% |
| Total Carbs 21.97g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 18.73g | 12% |
| Protein 1.35g | 2% |
