À l'Abricot (Apricot Composition for Fruit Ices)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 5 decilitres fresh apricot purée
- 5 decilitres syrup
- juice of 2 lemons
Instructions
- Combine the fresh apricot purée, the syrup and the lemon juice.
- Check the composition on the syrup-gauge: it should stand at 18 to 19°.