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Apricot Sorbet

Apricot Sorbet

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

    • 1 quart The Perfect Purée 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.
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