Apricot Ice
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g tasty well-ripened apricots
- 200 g fine white sugar
- 1/2 l water
- 1 garden lemon
Instructions
- Boil the sugar in the water 10 minutes and cool.
- Add sieved apricot pulp and lemon juice, then pass the mixture again and freeze.