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Ingredients
- 1 cup water
- 1/2 cup sugar
- 1 pound apricots, pitted
- 1 tablespoon freshly squeezed lemon juice
Method
- Place the water and the sugar in a small saucepan over medium-high heat and bring to a boil, stirring all the while.
- When the sugar has dissolved, add the apricots, return to the boil, and reduce the heat so the liquid is simmering gently.
- Simmer the apricots just until they begin to turn tender, about 5 minutes.
- Remove from the heat and cool completely.
- Puree the apricots and their poaching liquid in a food processor until smooth.
- Strain the mixture if you like, though it isn't necessary.
- Chill the mixture in an airtight container in the refrigerator for at least one hour and up to 24 hours.
- Just before freezing, whisk in the lemon juice.
- Freeze according to the ice cream freezer manufacturer's instructions.
