Apricot Sorbet Source: Pastry Chef Mary Cech, Pastry Chef Instructor, Culinary Institute of America at Greystone, St. Helena, California, USA

•	1 quart Culinary Traditions™ Apricot,  thawed
•	16 oz. simple syrup ( 1:1 sugar to water)
•	4 oz. water
Method:
1.	Blend all ingredients and process in ice cream machine until frozen.