Apricot, Orange, & Lemon Sorbet

125 g caster sugar
425 ml water
1 tsp crushed cardamom seeds -- (optional)
175 g ready-to-eat dried apricots
1 orange grated rind and juice
250 ml orange juice
1 lemon
grated rind and juice

Prepare the sugar syrup as for the Papaya Lime blueprint, adding the
cardamom seeds, if desired. Leave to cool completely.
Soak the apricots with the orange rind and juice, plus the extra orange
juice, for 30 minutes. Whizz the apricot and orange mixture in a liquidizer
or food processor until smooth. Mix the purée with the cold sugar syrup and the lemon rind and juice, then pour into the ice-cream machine.
Freeze-churn until ready to serve.
Pink Grapefruit sherbet (see instructions)