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Apricot Sherbet

Yield 3 quarts


  • 1 quart water
  • 2 cups sugar
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 (17-ounce) can apricot halves, undrained and mashed
  • 1 cup orange juice
  • 1/4 cup plus 2 tablespoons lemon juice
  • 2 egg whites

How to Make It

  1. Combine 1 quart water and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes or until slightly thickened. Soften gelatin in 1/2 cup cold water. Add softened gelatin to syrup mixture; stir until gelatin completely dissolves. Cool.

  2. Combine gelatin mixture, apricots, orange juice, and lemon juice; stir well.

  3. Beat egg whites (at room temperature) until stiff peaks form. Fold into apricot mixture. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

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