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 Puree,  thawed
    • 16 oz. simple syrup ( 1:1 sugar to water)
    • 4 oz. water
1. Blend all ingredients and process in ice cream machine until frozen.