Apricot and Lemon Sherbet

By Hklbrries

Recipe on a Current, Inc. notecard sent to me by my lifelong friend (Tessie Judge).

Note: A number 2 can is about 20 ounces (2 1/2 cups).

Ingredients

• 1 (3 oz) package of lemon jello
• 1 cup sugar
• 2 cups water
• 1 number 2 can seeded apricots
• 1 cup syrup from the can of apricots
• 1 cup whipping cream

Details

Servings 8

Preparation

Step 1

Bring water to a boil, add the lemon jello. 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 freezer. If possible, serve topped with a bit of fresh mint and a chocolate cookie.