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
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.
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.