2 (16 oz.) cans apricot halves
2 (3 oz.) pkg. orange gelatin or apricot
1 (6 oz.) can frozen orange juice concentrate
1 tbsp. lemon juice
1 (7 oz.) bottle (approximately 1 c.) lemon-lime carbonated beverage, chilled

Drain apricots, reserving 1 1/2 cup syrup. Puree apricots. Heat reserved syrup (good with ham and scalloped potatoes) to boiling and dissolve gelatin and dash of salt in syrup. Add puree, juice concentrate and lemon juice. Stir until concentrate is melted and slowly pour carbonated beverage down side of pan and mix gently.

Pour into 6 1/2 cup ring mold. Chill until firm. Add teaspoon of Knox gelatin to syrup if to sit out on buffet; keeps it firm. Serves 10-12 people.