I remember Mom giving me a leg-up to get into the Apricot trees in our orchard in Lebanon, and picking the red-cheeked, juicy ones that were too high to reach from the ground. Our fruit picking trips always included a picnic featuring tasty Lebanese mezza dishes (appetizers) that Mom made the day before... Tabboouleh, stuffed Grapes leaves, homemade Arabic bread, Hummus or Baba ghannouj, cheeses, olives, fresh veggies, and watermelon for dessert.
1972
Recipe
2 lb. ripe Organic Apricots (@15)
1/4 c. Water
¾ c. Almond or Coconut Milk
¾ c. Birch Xylitol or 2 - 3 packets Stevia (to taste)
3 drops pure Almond Extract
1/2 tsp. Orange Blossom Water (Whole Foods or Middle Eastern market)
Split apricots and remove pit. Cut each into 1/6’s.
Reserve 1 Tbs. of the apricots.
Cook apricots in water in a non-reactive saucepan over medium heat, covered. Stir occasionally until cooked through, about 10 mins. Add milk.
Remove from heat and stir in sweetener. Let cool to room temp.
Puree the mixture in a blender or food processor until smooth. Stir in the extract, orange water and rest of the apricot pieces.
Chill thoroughly, then freeze in ice cream maker, or pour into Popsicle molds.
~ Sahtein! (double health) ♥