Cut the apricots in half, remove the seeds, cut another popolam. Pour the pulp with water in stainless steel saucepan (not aluminum and not enameled) cover and cook on medium heat for 10 minutes, stirring occasionally. Remove from heat, add sugar, pour the liqueur and stir. To leave on the table to cool to room temperature. Blindasabat to the cooled mixture. Add vanilla.

To shift mashed potatoes in a container for freezing. Put in the freezer. To get in half an hour, again blenderate and leave in the freezer until complete freezing.

I'm a bit frozen in silicone molds – just for the experience)))

* I slightly changed the recipe. Added the liqueur, put the sugar with the berries – was afraid that will be then bad to dissolve. But overall a very good impression of this dessert.

from the book The Perfect Scoop by David Lebovitz