Apricot Velvet Sherbet


½ C B&R Farms Dried Apricots
2 1/4 C water
2/3 C granulated sugar
1/8 t salt
2 t plain gelatin
1 T lemon juice


Rinse dried apricots, add water and cook uncovered about 30 minutes, or until very soft. Drain and reserve liquid. Press apricots through sieve. Add cooking liquid and water, if necessary, to make 2 1/4 C pureed apricots.

Blend in sugar and salt & heat. Soften gelatin in lemon juice and dissolve in hot apricot mixture. Cool. Pour into refrigerator tray, place in freezing compartment with control set at lowest temperature, and freeze until firm. Turn out into chilled bowl and beat with rotary beater until smooth and fluffy. Return to freezing compartment and freeze to desired consistency. Reset temperature control to normal. Makes about 1 quart of smooth, velvety sherbet.