Apricot And Lemon Sherbet

Apricot And Lemon Sherbet


1 3-ounce package of lemon gelatin dessert
1 cup sugar
2 cups water
1 number 2 can seeded apricots
1 cup syrup from the can of apricots
1 cup whipping cream


Bring water to a boil, add the lemon gelatin dessert. Cool and add sugar, apricot juice, apricots which have been put through a sieve and the cream. Mix and freeze in the refrigerator or in a crank or electric ice cream freezer. If frozen in the refrigerator, when it becomes mushy, remove and beat with an electric mixer then return to the freezer. If possible, serve topped with a bit of fresh mint and a chocolate cookie. 

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