Recipe of Fotis Chryssanthidis,
a young talented Pastry Chef
a young talented Pastry Chef
from "BHMAgourmet" magazine of "TO BHMA" newspaper (2008)
Ingredients (for 4 people):
200gr. of granulated sugar
150ml of water
1/2 a lemon, the juice
500gr. fresh apricots (pitted)
Method:
Method:
In a spacious pot put the water, the sugar and the lemon juice on medium heat. Leave the syrup to boil for 5 minutes, counting from the moment it starts boiling. Take the pot off the heat and empty the syrup in another container. Leave aside to cool.
Put the apricots in a blender and whiz until they are well mashed. Add the syrup and continue whizzing for a few more seconds.
Empty the mixture into the ice cream maker and follow the instructions.
In case you don't have an ice cream maker, empty the mixture into a metal container with a lid (appropriate for freezing).
Put the container in the freezer and after half an hour beat the mixture with a hand mixer. Put back in the freezer and repeat the procedure every half hour for at least 5 more times.
Put the apricots in a blender and whiz until they are well mashed. Add the syrup and continue whizzing for a few more seconds.
Empty the mixture into the ice cream maker and follow the instructions.
In case you don't have an ice cream maker, empty the mixture into a metal container with a lid (appropriate for freezing).
Put the container in the freezer and after half an hour beat the mixture with a hand mixer. Put back in the freezer and repeat the procedure every half hour for at least 5 more times.
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