1 1/2 c. dried apricots or 6 oz. pkg.
1 c. water
1/2 c. sugar
1 thin strip of lemon rind
1 c. whipping cream (chill about 30 min. before whipping)

In a small saucepan (do not use aluminum or cast iron pan which are uncoated). Combine apricots, water, sugar and lemon rind; bring to boil and turn to simmer; simmer 20 minutes, cover, set pan in bowl of water and cool to room temperature. Whip cream until peaks form.

In food processor or blender pour apricot mixture and puree; fold apricot puree into the whipped cream until completely blended. Chill for 1 hour or until ready to serve. Serve in sherbet glasses. Decorate with dollops of whipped cream.