Apricot SorbetMary Cech / Pastry Chef Instructor, Culinary Institute of America at Greystone, St. Helena, CA |
• | 1 quart The Perfect Purée Apricot Puree, 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. |