Cut the vanilla bean lengthwise and remove the pulp with a kitchen knife.
Pour tap water, vanilla pulp and sugar into saucepan and bring to a boil. Add the pitted apricots and bring to a boil one more time. Then add the rest of the ingredients and make everything together neatly into puree.
Brush the quantity through a sieve and pour into a shallow mold, freeze.
Using a strong, sharp metal spoon (*), scrape along the surface of the frozen quantity to scrape off the granite – coarse ice crystals – and serve in dessert bowls.
Vincent Klink’s …
(*) There are actually special scrapers here.
Tip: Always use organic lemons for cooking, if possible!
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