Sparkling apricot sorbet from Cooking Light Magazine, June 2011 (page 16)

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Notes about this recipe

  • hillsboroks on July 21, 2017

    This is a great way to use up fresh apricots. The sorbet is bright, fresh and full of lovely apricot flavor. To peel the apricots I blanched them in boiling water for a minute and then plunged them into an ice bath. The skins did not slip off as peach skins would but they were very easy to peel with a paring knife. I will definitely make this sorbet again.

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