Apricot And Lemon Sherbet - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. sugar
2 c. water
1 (No. 2) can seeded apricots
1 c. whipping cream
1 c. syrup from can of apricots

Preparation

Dissolve jello in boiling water; cool.
Add sugar, apricot juice, apricots which have been put through a sieve and the cream (whipped).
Mix and freeze in refrigerator or in a crank or electric ice cream freezer.
If frozen in refrigerator, when mixture becomes mushy, remove and beat with electric mixer. Return to freezer.
Serve with fresh mint.
Serves 8.