1 lb. California fresh apricots (about 2 1/2 c.), peeled and sliced
2 tbsp. fresh lemon juice
2 tbsp. rum or orange juice
2 tsp. finely chopped, candied ginger (optional)
1 c. water
1/2 c. apple juice concentrate

Plunge whole apricots into a pan of boiling water, about 30 to 60 seconds. Remove to ice water. Peel and puree apricots. Stir in lemon juice. Add rum and ginger, as desired; set aside. Cook water and sugar over low heat, stirring occasionally. When sugar dissolves, bring to full boil over medium high heat; simmer about 5 minutes. Remove syrup from stove; chill. Combine syrup and apricot mixture. Freeze in ice cream maker according to manufacturer's instructions. Best served fresh. Makes 1 quart (8 servings).