- 4lbs very ripe apricots (fruit only don’t weigh them with their pits)
- 2 c water
- 2 c sugar
Measure out 4 lbs of apricots (I used a kitchen scale), and pour into a large pot. Add the water and cook covered, over medium heat (stirring occasionally) until heated through. Remove from heat and add the sugar. Allow to cool to room temperature. Once cool puree in a food processor or blender until smooth. At this point you can strain it, to catch any little fibers of fruit. I did this with one batch and then I didn’t on the next batch and there wasn’t much of a difference, so it’s faster if you don’t bother straining. 🙂 Cover and chill mixture thoroughly in the refrigerator. Freeze as directed by your ice cream maker.
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