Wednesday, June 17, 2009

APRICOT

Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
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