Julia Child'S Apricot Sherbet (Mousse A L'Abricot Glacee)

1. 1

   Drain the apricots, puree them and put into a 1 quart measure.

2. 2

   Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.

3. 3

   With a mixer beat the sugar and lemon juice into the puree.

4. 4

   Beat until the sugar is disolved.

5. 5

   Whip the egg whites and add the almond extract.

6. 6

   If not using an ice cream maker:

7. 7

   Cover with plastic wrap and place in the freezer.

8. 8

   Two or three times during the freezing take out and whip to break up the ice crystals.

9. 9

   Let the mousse soften for half an hour in the refrigerator before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.