Fresh Apricot Sorbet
Rinse apricots, cut in half, remove pits and chop the flesh coarsely.
Mix the sugar, apricot juice and lemon juice and boil down until syrupy, then add apricots and cook until tender. Puree everything and strain through a sieve. Season with apricot brandy. Beat the egg white until semi-stiff and fold into the mixture. Freeze sorbet in an ice cream machine or place in a shallow metal and place in the freezer until frozen. Stir every 30 minutes.