Apricot Sherbet

• 1 quart apricots
• 2 1/2 C. sugar
• 1 egg (white only)
• 8 C. water
• 1 t. powdered gelatin
• 1/2 C. fresh lemon juice

Wash apricots. Crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool press through a sieve and measure 5 cups of juice and pulp.

Add sugar lemon juice and gelatin which has been dissolved by quaking in a tablespoon of cold water and then over boiling water. Whip white of egg until stiff and add. Freeze,

Note: Peaches or other fruit may be used in place of apricots, sweetened to taste.

Makes 2 quarts.