Place the apricots in a saucepan with the sugar, water and glucose.

Bring to a medium heat and cook, covered, for 15 to 20 minutes.

Keep an eye on the compote, stirring it from time to time to prevent stuck to the bottom.

The apricots should be soft. If they have absorbed all the water but are not yet cooked, add a little more water.

Finely blend the apricot compote.

Pour into a large dish and let cool in the fridge.

Once the compote is cold, put it in the freezer for 2 hours.

After 2 hours, blend in a blender. The mixture should be smooth and creamy.

Pour back into the dish and return to the freezer.

Repeat this step 2 times, each time leaving 2 hours in the freezer.

For the final step, pour into an airtight tin and return to the freezer overnight.

Remove the apricot sorbet about fifteen minutes before serving. This makes it easy to form balls or quenelles once the sorbet has softened slightly.

This apricot sorbet is very tasty and refreshing. It's so smooth and creamy you'd think it was ice cream.