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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (17-ounce) cans apricot halves, drained |
grated rind and juice of 3 medium lemons |
1 quart water |
2 cups sugar |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
3 egg whites |
1 1/2 cups whipping cream, whipped |
Directions:
1. Combine apricots and lemon rind and juice in container of an electric blender; process until smooth. Set aside.
2. Bring water to a boil in a large saucepan; add sugar, and boil 1 minute. Remove from heat, and cool completely. Add flavorings.
3. Pour water mixture and apricot mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions 5 minutes or until mixture thickens.
4. Beat egg whites (at room temperature) until stiff peaks form; fold into whipped cream. Fold whipped cream mixture into apricot mixture. Continue to freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into sherbet dishes, and serve immediately.
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