3 (8 oz. ea.) cans unpeeled apricot halves, drained
1 1/2 cups water
3/4 cup sugar
3 tbsp. lemon juice

Place apricots in a lender container or food processor bowl; cover and blend till smooth. Measure 1 1/2 cups pureed apricots. Press pureed apricots through a sieve; discard pulp.

In saucepan combine water and sugar. Bring to boiling; boil gently 5 minutes. Cool completely. Stir in sieved apricots and lemon juice.

Freeze mixture in a 1 or 1 1/2-quart ice cream freezer following the manufacturer's directions. (Or, pour mixture into an 8x8-inch pan. Cover and freeze till edges are icy. Stir thoroughly, return to freezer. Cover and freeze till firm, stirring 2 or 3 times as mixture becomes icy.)

Serve ice ASAP.

Makes 1-quart.

Submitted by: Karen LaValley