Apricot-Mandarin Sorbet - cooking recipe

Ingredients

2 (17 oz.) cans apricot halves in heavy syrup
1 (11 oz.) can mandarins, drained
1 Tbsp. lemon juice
1 egg white

Preparation

Drain apricots, reserving 2/3 cup syrup.
In a food processor, puree until smooth, drained apricots, reserved syrup, drained mandarins, egg white and lemon juice.
Pour mixture into a shallow pan and freeze until firm.
Return to processor and again puree until smooth.
Spread in pan again and freeze until firm.
Process and chill a total of 3 times.
Serves 8 to 10.