Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Sherbets and Drinks Recipes


Apricot Sherbet (Sherbets and Drinks Recipes)

Banu Atabay's Kayisi Serbeti
Main Page » Sherbets and Drinks Recipes » Apricot Sherbet


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Apricot Sherbet



Instructions:
# Wash the apricots very well, place it over a strainer to drain its water.
# Remove the seeds of the apricots, cut the apricots into 3 – 4 pieces.
# Put the apricot pieces into a steel pot, and pour the granulated sugar all over the apricot pieces. Cover the lid on and rest it overnight.
# The day after, place the pot over medium heat, poach the mixture, remove the bubbles which seems during the boiling, mash the big apricot pieces by a wooden spoon during the poaching.
# After poaching the mixture for 15 – 20 minutes, add the lemon juice into the pot, poach it for 5 more minutes, turn off the heat, let the mixture cool down in the pot.
# When the mixture cools down totally in the pot, fill it into the jars, and store.
# Put 3 tbsp sherbet into a glass, and fill the remaining part of the glass with cold water, and mix it well by a teaspoon while serving.
# You can strain the apricot sherbet, if you want.
# Serve cold.


Note: If the apricots are not ripe, you can increase the measure of granulated sugar to 2 + 1/2 cups.


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2.20 pounds apricot
2 cups granulated sugar
1 lemon