Apricot Sorbet
Ingredients
- 1 can apricots
- 1 cup sugar
- ½ cup wine
- ¼ cup lemon juice
- 1 pint cream
Steps
- Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
More recipes with apricots, wine, lemon or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.