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Ingredients
- 1 1/2 pounds ripe apricots
- 1 cup water
- 3/4 cup sugar
- Pinch of salt
- 1 tablespoon freshly squeezed lemon or lime juice
Method
- Wash the apricots and cut into quarters, discarding the pits.
- Combine with the water and sugar in a pot and cook over medium heat, without letting it boil, until the apricots are tender, 10 to 15 minutes.
- Let cool for about 30 minutes, then puree in a blender.
- Add the salt and lemon juice and blend until smooth.
- Strain and cool over an ice bath.
- Refrigerate, covered, until completely chilled, about 2 hours.
- Freeze in an ice cream maker according to the manufacturers instructions.
