Yield: 6 servings
|2 cups||Apricot nectar|
|2 tablespoons||Orange juice|
|2 teaspoons||Lemon peel -- grated|
1. Sprinkle gelatin into ¼ cup cold water. Let stand 5-10 minutes to soften.
2. Put softened gelatin into 1-½ cups VERY hot water. Stir until gelatin is completely dissolved. Add 1 cup sugar and stir until sugar is dissolved.
3. Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2 teaspoons grated lemon peel into the gelatin mixture. Cool, then pour into a refrigerator tray.
4. Place in freezer and freeze until firm. This should take about 4 hours. Serve in chilled sherbet glasses.
Yield: about 1 quart.
Recipe By : Jo Anne Merrill