This Recipe Provided By:
The Peas and Corn Co.
Apricot Sherbet
1 quart apricots
2 1/2 cups sugar
1 egg (white only)
8 cups water
1 tsp. powdered gelatin
1/2 cup 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, (Peaches or other fruit may be used in place of apricots, sweetened to taste.) (Makes 2 quarts)