29 Sep 2009
|Apricot nectar||3 Cup (48 tbs)|
|Chopped canned apricots||1 Cup (16 tbs) (Water Packed)|
|Lemon gelatin||3 Ounce (1 Package)|
|Lemon juice||1 Tablespoon|
Mix all ingredients in saucepan; heat until gelatin is completely dissolved.
Freeze until partially frozen.
Whip with electric mixer; return to freezer to set.
Apricot Sherbet Recipe