Apricot Sherbet
eight to ten servings
¹⁄₂ cup water
¹⁄₄ cup granulated sugar
1 cup apricot pulp
1¹⁄₂ tablespoons lemon juice
1 cup apricot juice
¹⁄₁₆ teaspoon salt
¹⁄₂ cup top milk
Cook water and sugar slowly for ten minutes. Cool. Run apricots through puree strainer. Add lemon juice, apricot juice, salt and syrup, and ¹⁄₂ cup top milk. Pour into freezing tray and freeze until firm. Remove to mixing bowl and whip with electric or hand beater until mix becomes light and creamy. Return to tray and finish freezing. See [page 4] for instructions on use of Cold-Control.