1 can (approximately 15 oz / 425 g) apricots in syrup
1.5 cups (300 g) granulated sugar
1 Water, as needed to bring apricot syrup to 4 cups (960 ml) total
Instructions
1. Drain the canned apricots over a bowl, reserving all syrup. Cut the drained apricot pieces into small pieces, roughly 1/2-inch (1.25 cm) dice. Set aside.
2. Measure the reserved syrup and add enough cold water to bring the total liquid to 4 cups (960 ml).
3. Combine the diluted syrup and 1.5 cups (300 g) sugar in a medium saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook for 5 minutes, until the syrup is slightly thickened and clear. Remove from heat.
4. Strain the syrup through a fine-mesh strainer into a clean bowl, discarding any solids. Stir in the reserved apricot pieces.
5. Allow the mixture to cool completely to room temperature, approximately 30 minutes, then refrigerate until cold, at least 1 hour. The mixture should register no warmer than 40°F (4°C) before freezing.
6. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a firm, scoopable sherbet consistency — the paddle should leave clean tracks and the mixture should hold its shape briefly when lifted on a spoon.
7. Optional richer variation: When the mixture has frozen to a soft mush (roughly halfway through freezing, after about 10-15 minutes), pause the machine. Whip 2 cups (480 ml) heavy cream to soft peaks. Fold the whipped cream into the half-frozen mixture, then continue freezing for another 10-15 minutes until firm and smooth, with a creamy, pale texture throughout.
8. Transfer to a covered container and place in the freezer for at least 30 minutes to firm before serving. The finished dessert should be scoopable but not icy.
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