The Boston cooking-school cook book

by Fannie Merritt Farmer

Apricot Sorbet

1 can apricots

1 cup sugar

½ cup wine

¼ cup lemon juice

1 pint cream

Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.