1. In a large saucepan, place the apricot nectar, sugar, lemon juice and salt with 3/4 cup water and bring to the boil. Reduce heat and then simmer for five minutes till thick
2. Peel the avocados and then press through sieve and then add to apricot syrup. Pour into refrigerator trays and freeze till mushy.
3. As it chills, beat egg whites until stiff peaks form. Place frozen mixture in chilled bowl and beat and then gently fold in the egg whites. Return to freezer trays; freeze for 3 hours or until firm.