Wednesday, June 23, 2010

Just Chillin'- Apricot Sherbet

If it seems like there is a theme here- there is. It has been very hot and I am trying to think cool thoughts.  I haven't felt like turning on the oven and trying out different ice creams that can be made without an ice cream maker feels just right.
This is a sherbet- no cream involved- much lighter and not as rich and creamy as ice cream. The apricot flavor is tart/sweet, and ice cold anything is so refreshing.  Surprisingly, this was a little more time consuming than making ice cream because it has to be frozen and beaten twice instead of once, but sitting down with a cool bowl of sherbet on a hot day makes it all worth it.

Apricot Sherbet
from Maida Heatter's Book of Great Desserts

2 cans, each 1 lb. 14 ounces, apricot halves
1/4 cup lemon juice
1/4 teaspoon almond extract
1 cup sugar
4 egg whites
pinch of salt

Drain the apricots, reserving the juice, and puree them in food mill or food processor.  Add enough of the juice to make 4 cups. Turn into a large bowl and stir in lemon juice, almond extract and sugar.  Beat the egg whites with the salt until they hold a definite peak, but are not dry.  Stir a cup of the apricot mixture into the whites, and then stir and fold the whites into the remaining apricots.

Turn the sherbet into a large, shallow metal pan or several ice cube trays and freeze. Place large bowl of electric mixer and beaters in the freezer or refrigerator.  When the sherbet has frozen solid around the edges and is mushy in the center, turn it into the cold bowl and beat it until smooth and fluffy.  Return it to the container or leave in mixer bowl and freeze again until partly frozen.  Beat again at high speed for 2 minutes. Turn into a container, cover and freeze until firm. ((post by Susan))

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