Lunch: Apricot Sorbet Float

Recipe by The Bon Appétit Test Kitchen Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Ingredients

1 cup sugar
1 pound apricots plus more for serving, pitted, sliced
3/4 cup sparkling wine plus more for serving

Instructions

Bring sugar, 1 pound apricots, 3/4 cup sparkling wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10-15 minutes. Let cool completely.
Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.

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