Roasted Apricot Sorbet

1. 1

   Preheat oven to 350F.

2. 2

   Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved.

3. 3

   Remove from heat and let stand until apricots are softened, about 1 hour.

4. 4

   While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour.

5. 5

   Cool in pan, then peel and pit when cool enough to handle.

6. 6

   Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes.

7. 7

   Force puree through a fine sieve into a bowl, pressing hard on solids and then discarding them.

8. 8

   Chill puree, covered, until cold, at least 2 hours.

9. 9

   Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.