Apricot Sorbet
Apricot sorbet is a refreshing summer treat.
INSTRUCTIONS
Wash and pit the apricots; dice them. Combine the apricots, lemon zest, lemon juice and water in a medium saucepan. Cook, covered, on medium heat, stirring and squishing the apricots with a masher occasionally. Cook until the apricots are tender, about 10 minutes. Remove from the heat and stir in the sugar and honey or maple syrup. Let the mixture cool for about 10 minutes.
Puree the mixture in a food processor or blender until smooth, then strain through a fine mesh sieve. Whisk in the rum. Pour the mixture onto a clean sheet pan. Freeze until solid, about 2 hours or longer. Once frozen, break apart, mix in a food processor, then pour into a covered container that you can freeze. Freeze until ready to serve.
Alternatively, if you have an ice cream machine, place the mixture into an ice cream maker and freeze according to the manufacturer instructions.
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