Apricot Sorbet

Ingredients

• 75 g sugar
• 125 ml apricot juice
• 3 tbsp Lemon juice
• 500 g apricots
• 40 ml apricot brandy
• 1 Egg white

Instructions

1. 1.

   Wash the apricots, halve them, remove pits and roughly chop the flesh.

2. 2.

   Stir sugar with apricot and lemon juice and reduce to a syrup; then add apricots and cook until soft. Puree everything, strain through a sieve, and season with apricot brandy. Beat the egg white to half‑firm peaks and fold in. Freeze in an ice cream maker or place a shallow metal bowl in the freezer, stirring frequently during the first hour to prevent large crystals.