Active Time

　　20 min

　　Total Time

　　3 3/4 hr

　　

Ingredients

Makes about 3 cups

　　3/4 cup sugar

　　1/2 cup water

　　1/3 cup dried apricots, chopped

　　1 1/4 lb firm-ripe apricots (7 large)

　　2 tablespoons fresh lemon juice

　　1/8 teaspoon almond extract

　　

Special Equipment

an ice cream maker

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.

　　

Step 3

While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.

　　

Step 4

Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.

　　

Step 5

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

　　Cook's notes:

　　· Purée can be chilled up to 8 hours.

　　·Sorbet keeps 1 week.