Apricot sherbet
Instructions:
Serve this sherbet with Almond Meringue Wafers.
1 1 / 2 pounds very ripe small apricots (about 12) 1 cup sugar 1 / 4 cup light corn syrup 1 / 4 cup fresh lemon juice (1 to 2 lemons) 1 1 / 2 cups nonfat buttermilk 1 cup milk
S E R V E S 8
- Quarter the apricots, and remove the pits. Place the apricot quarters in a food processor, and puree until smooth, about 1 minute. Transfer to a medium bowl, and add the sugar, corn syrup, and lemon juice. Whisk to combine. Cover the bowl with plastic wrap, and macerate about 1 hour in the refrigerator.
- Pass the apricot mixture through a fine sieve into a medium bowl; discard the solids. Whisk in the buttermilk and milk. Cover with plastic wrap, and refrigerate until chilled, about 3 hours.
- Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer to an airtight container; freeze up to 4 days.