Ingredients
1/3
cup dried apricots, chopped
1
1/4 lb firm-ripe apricots (7 large)
Special equipment: an ice cream maker
Directions
1.
Preheat oven to 350°F.
2.
Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.
3.
While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.
4.
Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
5.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
7.
° Purée can be chilled up to 8 hours.
8.
° Sorbet keeps 1 week.
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