Recipe - Apricot Nectar Ice

2 teaspoon Gelatin
1 cup Sugar
2 cup Apricot nectar
2 tablespoon Orange juice
2 teaspoon Lemon peel grated

1. Sprinkle gelatin into One fourth cup cold water. Let stand 510 minutes to
soften. 2. Put softened gelatin into 1One half 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