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Apricot Sherbet

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Ingredients
  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
Directions

Mix all ingredients in saucepan; heat until gelatin is completely dissolved.
Freeze until partially frozen.
Whip with electric mixer; return to freezer to set.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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