Apricot Ice

The sugar syrup can be made up to 1 week ahead and refrigerated. The complete mixture (before freezing) can be prepared up to 2 days in advance and stored covered in the refrigerator. Churn or freeze when ready to serve.

Store the finished ice in an airtight container in the freezer for up to 2 weeks. The texture is best within the first 3-4 days. If the ice becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. For historical still-freezing method, scrape and stir every 30 minutes during the first 2-3 hours of freezing to break up ice crystals.