Apricot Sorbet

(by Aimee Lee Ball)

(adapted from Epicurious)

1 c. sugar

1 lb. fresh ripe apricots, pitted and sliced

3/4 c. Prosecco

Place sugar, apricots, Prosecco, and 2 c. water in a medium saucepan.

Bring to a boil, then reduce heat and simmer, stirring occasionally, until apricots are very tender, 10 - 15 minutes.

Cool completely.

Transfer mixture to a blender, and purée until smooth.

Add water so that mixture measures 4 c.

Transfer mixture to a large shallow baking dish, and freeze until solid, at least 4 hours.

(Read Travels With My Mom, the story that accompanies this recipe.)

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