Julia Child'S Apricot Sherbet (Mousse A L'Abricot Glacee) - cooking recipe

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

Preparation

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