Summary

Ingredients

• 1 kg apricot (s), fully ripe
• 200 ml Marsala
• 0.5 ½ lemon (s), add the juice
• 250 grams sugar

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Instructions

1. Instead of Marsala you can also use Madeira or red port wine.
2. Stone and quarter the apricots. Bring the Marsala, lemon juice and sugar to the boil, cover and simmer gently for 3 minutes. Let cool down.
3. Cut about 1/4 of the apricots into small cubes and set aside. Puree the remaining apricots with the cooking liquid. Mix the apricot cubes with this sorbet mixture and freeze it.
4. During the freezing process, carefully work through the mass 4 to 5 times with a rubber spatula so that no ice crystals form.