Serves: 6
Total Calories: 368
Dissolve gelatin in boiling water add sugar and stir to dissolve. Cool mixture. Drain apricots, reserving 1 cup syrup. Press apricots through a sieve or purée in a blender. Add apricots, reserved syrup and whipping cream to cooled gelatin mixture combine well. Pour into an 8 x 8 x 2-inch baking pan freeze until nearly firm. Turn mixture into a chilled bowl and beat until fluffy and smooth (do not let mixture melt). Return to pan and freeze until firm. Serve in sherbet or parfait glasses garnish with a sprig of fresh mint leaves, if desired.
* This is also a perfect recipe for your ice cream freezer.
This Apricot And Lemon Sherbet recipe is from the Family Favorites Cookbook. Download this Cookbook today.
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