Posted on August 25, 2016 by Anna
Taken from Samarkand by Caroline Eden and Eleanor Ford. Picture by Laura Edwards.
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Makes 4 cups
2½ cups unsulphured dried apricots, chopped
½ cup superfine sugar
The word sherbet derives from the Arab sharab, a sweetened fruit drink that has barely changed in nature for over five centuries; Persian kings were said to drink theirs cooled with snow. Using dried apricots to make this simple Uzbek sherbet gives it a beautiful color and wonderful honeyed taste.
Put the apricots and sugar in a pan with 4 cups of water. Cover with a lid and simmer for 1 hour to infuse the flavors into the liquid. Let cool and sit for a few hours, then strain the liquid into a jug. Keep the poached apricots to eat with yogurt or in a pie.
Chill the sherbet well before serving over crushed ice.