• 1 1/2 pounds ripe, freshly picked apricots
• The juice of 2 lemons
• 2 cups sugar
• 1 quart water

Pit the apricots and put them through a strainer (so as to leave the skins behind), and mix the lemon juice into the fruit pulp. In the meantime, simmer the water and sugar for 10 minutes. Let the syrup cool, mix it with the fruit pulp, and restrain the mixture. Then make the sherbet, following the instructions given by the manufacturer of your ice cream machine.

Yield: 8 servings

Variation: You can substitute peaches for the apricots; in this case crack open the nuts of the peaches and simmer the peach pit nutmeats when you make the syrup (then remove them).

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