14 Apr 2009
|Sugar||1 Cup (16 tbs)|
|Corn syrup||1 Cup (16 tbs)|
|Lemon juice||4 Tablespoon|
|Apricot pulp and juice||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
Cook the sugar, corn syrup and 1 cup water to 240° F.
Remove from the fire and add the lemon juice, 1 cup cold water and the canned or cooked apricots which have been put through a coarse sieve.
Cool and freeze, using 8 parts ice to 1 part salt.
Apricot Ice Recipe