(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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