Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee)

This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.

• Ready In: 5 hrs 10 mins
• Serves: 4-6
• Yields: 1 quart

Ingredients

• 1 (20 ounce) can  apricot halves
• 2  egg whites
• 1⁄2 cup  instant  superfine sugar
• 2  tablespoons lemon juice
• 2 -3  drops  almond extract

Directions

1. Drain the apricots, puree them and put into a 1 quart measure.
2. Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
3. With a mixer beat the sugar and lemon juice into the puree.
4. Beat until the sugar is disolved.
5. Whip the egg whites and add the almond extract.
6. If not using an ice cream maker:
7. Cover with plastic wrap and place in the freezer.
8. Two or three times during the freezing take out and whip to break up the ice crystals.
9. Let the mousse soften for half an hour in the refrigerator before serving.