Begin by preparing your syrup base, which forms the foundation of this invigorating frozen dessert. In a saucepan, combine ⅓ cup (90g) granulated sugar, ½ pint (300ml) water, and the juice of 1 lemon, then heat gently until the sugar has completely dissolved.
Once the sugar is fully incorporated, bring the mixture to a boil. Add 1½lb (675g) of halved and pitted apricots to the boiling syrup and simmer for approximately 15 minutes, or until the fruit becomes very tender and begins to break down slightly. This cooking process softens the apricots and allows their natural flavors to infuse into the syrup.
After the apricots have finished simmering, remove the saucepan from heat and allow the mixture to cool completely. While cooling, carefully peel and slice a few apricots and set these aside—they will serve as an elegant garnish when you serve the finished sorbet.
Once cooled, press the remaining apricots through a fine sieve to create a smooth puree, discarding any fibrous material that doesn't pass through. Combine this apricot puree with the reserved syrup in a freezerproof container.
From this point, follow the method outlined in the accompanying Lime Sorbet recipe for freezing and churning instructions, which typically involves incorporating 2 egg whites to create the characteristic silky texture of quality sorbet.
The egg whites are essential for achieving a smooth, refined consistency rather than a grainy frozen product. Just before serving, arrange the reserved sliced apricots on top of each portion for a beautiful presentation that showcases the vibrant color and natural appeal of the fresh fruit.
