# Wash the
apricots very well, place it over a strainer to drain its water.
# Remove the seeds of the
apricots, cut the
apricots into 3 – 4 pieces.
# Put the
apricot pieces into a steel pot, and pour the granulated
sugar all over the
apricot pieces. Cover the lid on and rest it overnight.
# The day after, place the pot over medium heat, poach the mixture, remove the bubbles which seems during the boiling, mash the big
apricot pieces by a wooden spoon during the poaching.
# After poaching the mixture for 15 – 20 minutes, add the
lemon juice into the pot, poach it for 5 more minutes, turn off the heat, let the mixture cool down in the pot.
# When the mixture cools down totally in the pot, fill it into the jars, and store.
# Put 3 tbsp sherbet into a glass, and fill the remaining part of the glass with cold water, and mix it well by a teaspoon while serving.
# You can strain the
apricot sherbet, if you want.
# Serve cold.
