Nieve de Chabacano

1. 1

   Wash the apricots and cut into quarters, discarding the pits.

2. 2

   Combine with the water and sugar in a pot and cook over medium heat, without letting it boil, until the apricots are tender, 10 to 15 minutes.

3. 3

   Let cool for about 30 minutes, then puree in a blender.

4. 4

   Add the salt and lemon juice and blend until smooth.

5. 5

   Strain and cool over an ice bath.

6. 6

   Refrigerate, covered, until completely chilled, about 2 hours.

7. 7

   Freeze in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.