Apricot Sorbet Recipe

Place in a vessel half a pound of powdered sugar, with one quart of
cold water; grate in the rind of a large lemon or of two smaller ones,
squeezing in the juice of three good-sized ones, or four, if small.
Beat this thoroughly for five minutes. Taste the mixture and add more
powdered sugar if desired sweeter; then strain through a sieve into
the freezer. Stir into this two gills of Kirsch. Freeze it as you
would an ice cream. Serve in twelve punch glasses.

Vote