| 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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