- 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.
