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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. |