WHAT'S FOR DESSERT? APRICOT SHERBERT

This is one of Julia Child's recipes from her Mastering the Art of French Cooking. Because she's a wee bit wordy, I condensed it for you...and me. This is SO good! 

APRICOT SHERBET

serves 4, about 1 quart
approx 141 calories per serving (1 C)

1 (1lb & 14 oz) can OR 2 (1lb) cans apricot halves, drained

2 egg whites

½ C sugar

2 T lemon juice

2-3 drops almond extract

Puree apricots, adding enough of their juice to make 2 C, set aside.

Beat egg whites until they form soft peaks, set aside.

Beat sugar and lemon juice into apricot puree for several minutes. Taste, if it needs more sugar then add and beat again. Note: Be careful that your sugar proportions shouldn't be more than ¼ part of the mixture because your sherbet won't freeze properly.

Whip in egg whites with mixer.

Add almond extract.

Turn into a flat pan. Cover and freeze 2-3 hours. Scrape into mixing bowl and beat with electric mixer. Recover and freeze again for an hour. Beat it again. Turn it into a serving bowl. Cover and freeze again for several hours more before serving.

Let soften for ½ hour in refrigerator before serving.

(NOT ACTUAL SERVING SIZE)