| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frozen, Dishes |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Gelatin |
| 1 |
c |
Sugar |
| 2 |
c |
Apricot nectar |
| 2 |
tb |
Orange juice |
| 2 |
ts |
Lemon peel — grated |
INSTRUCTIONS
1. Sprinkle gelatin into 1/4 cup cold water. Let stand 5-10 minutes to
soften. 2. Put softened gelatin into 1-1/2 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
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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