Apricot Sherbet (Mousse a L'Abricot Glacee)

Ingredients

• 20 oz

  Can of apricot halves (or 2 1/2 cups fresh apricots, pitted and halved)

• 2

  Egg whites

• 1/2 c

  Superfine sugar

• 2

  Packets of True Lemon in 2 tablespoons of water

  32 Count100 Count500 CountAdd to Cart
• 2

  Drops of almond extract

Directions

1. Puree the apricots (drain first if using canned). If using fresh apricots, you may want to cook the apricots in a little water on the stove to soften them a bit before pureeing (optional).
2. Put two cups of the pureed apricots into a mixing bowl.
3. With a mixer, beat the sugar and True Lemon juice into the puree until sugar dissolves.
4. Whip the egg whites until the mixture is satiny smooth and stiff peaks begin to form. Add almond extract.
5. Gently fold the beaten egg whites into the apricot mixture.
6. Cover with plastic wrap and place in the freezer.
7. Freezing will take around four hours. Two or three times during the freezing, take out and whip to break up the ice crystals.
8. Let the mousse soften for half an hour in the fridge before serving.