Directions:
- Drain apricot syrup into a 1 1/2- to 2-quart pan. Add dried apricots. Grate peel and ream juice from lemon. Add peel and juice to pan. Bring mixture to a boil. Cover and simmer until fruit is plumped, about 10 minutes.
- If desired, reserve 6 of the nicest-looking dried apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or a food processor; smoothly purée.
- Pour mixture into an automatic ice cream maker and freeze until dasher is hard to turn, about 15 minutes. (Or pour into a 9- by 13-inch metal pan and freeze until firm, about 2 1/2 hours. Break into chunks and whirl in food processor until smooth. Serve at once, or cover and return to freezer until ready to serve, up to 2 weeks.)
- Scoop apricot sorbet into dishes and top with reserved cooked apricots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 706.61 Kcal (2958 kJ) | ||
| Calories from fat | 11.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 2% | |
|---|---|---|---|
| Sodium | 32.3mg | 1% | |
| Potassium | 2239.29mg | 48% | |
| Total Carbs | 182.38g | 61% | |
| Sugars | 156.82g | 627% | |
| Dietary Fiber | 24.45g | 98% | |
| Protein | 9.02g | 18% | |
| Vitamin C | 45.6mg | 76% | |
| Iron | 4.5mg | 25% | |
| Calcium | 131.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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