Adapted from David Lebowitz's Apricot Sorbet from The Perfect Scoop.
Apricot, rosemary, and tahini combination inspired by spabettie's apricot, rosemary, tahini, bites [http://spabettie.com/2011/10/12/rosemary-apricot-tahini-bites/]
1 lb of fresh apricots, pitted and halved
1 cup of dried apricots, preferably without sulphur dioxide or sweeteners added
1 cup of water
1-2 sprigs of fresh rosemary, depending on taste
2-3 tablespoons of tahini, depending on taste
Put fresh apricots, dried apricots, water, and sprigs of rosemary into a pot. Bring to a boil, then lower to a simmer. Mash occasionally to break up the apricots. When the mixture has thickened and the water has evaporated, remove from heat. Remove rosemary sprigs. Puree in a food processor or blender until smooth. Freeze in a ice cream maker or bowl. If you like ribbons of tahini, drizzle tahini over the unfrozen sorbet, folding the sorbet over the drizzle. Otherwise, drizzle tahini over scooped sorbet.
