|2 cups||sparkling wine|
|2||2-inch strips lemon peel|
|1 1/2 lbs||apricots, peeled, pitted and halved|
- Combine sugar, sparkling wine, lemon peel, apricots, and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat, and simmer for 10 minutes.
- Remove from heat, and cool. Discard lemon peel. Transfer mixture to a blender; process until smooth. Pour mixture through a sieve over a bowl; discard solids.
- Cover and chill.
- Transfer mixture to the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Scrape sorbet into a freezer-safe container; freeze 2 hours or until firm.
YIELD: about 4 cups (serving size: 1/2 cup)