Apricot-Almond Sorbet

1 (16-ounce) can apricot halves in light syrup, frozen*
2 tablespoons almond liqueur

Cut frozen apricots into chunks.
Process apricots and liqueur in a blender until slushy, stopping to scrape down sides. Serve immediately or freeze in an airtight container up to 8 hours. Serve with almond cookies.

*Freeze unopened can of apricot halves 18 hours or until they no longer slosh when shaken. Hold can under warm running water 30 seconds to loosen; open can on both ends to remove apricots.

« Ice Cream and Frozen Desserts