Apricot Sherbet

3 cups apricot nectar
1 cup chopped, canned, water-packed apricots
1 (3-ounce) package lemon gelatin dessert powder
1 tablespoon lemon juice

Mix all ingredients in saucepan; heat until gelatin is completely dissolved. Freeze until partially frozen. Whip with electric mixer; return to freezer to set. Yield 6 servings.