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Apricot Sherbet
Source: the Complete Book of Homemade Ice Cream

4 cups water
1 cup sugar
2 1/2 cups canned apricot nectar
2 tablespoons fresh lemon juice

In a saucepan, combine water and sugar. Boil for 5 min. Cool. Add apricot nectar and lemon juice to sugar syrup. Churn or process in ice cream maker.


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