2 (1 lb.) cans (4 c.) apricot halves
2 (3 oz.) pkgs. orange gelatin
Dash salt
1 (6 oz.) can frozen orange juice (undiluted)
2 tbsp. lemon juice (fresh)
7 oz. lemon/lime beverage (I prefer Squirt). Must be carbonated.
8 oz. sour cream

Drain apricots, putting juice in pan for gelatin mix. Heat juice. Add salt and gelatin. Stir until dissolved before adding frozen orange juice, pureed apricots, lemon juice and Squirt. Chill, stirring frequently until almost jelled.

Put half of mix in large dish. Chill. Cover with sour cream. Cover with remaining half of mix.

Excellent buffet dish, but not good as dinner salad; it won't cut clean because of sour cream. Makes more than 1 1/2 quarts.