Apricot and rosewater ice-cream

A heady mixture with Middle Eastern notes, it makes excellent ice-cream

Nigel Slater

Sometimes, on a hot summer’s afternoon, I will simmer apricots with a little honey and water till the fruit has softened and the honey has turned to a light syrup. I add a few drops of rosewater, then chill them till the syrup is almost ice cold, and...

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