Instructions: 1. Sprinkle gelatin into 1/4 cup cold water. Let stand 5-10 minutes to soften.

2. Put softened gelatin into 1-1/2 cups VERY hot water. Stir until gelatin is completely dissolved. Add 1 cup sugar and stir until sugar is dissolved.

3. Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2 teaspoons grated lemon peel into the gelatin mixture. Cool, then pour into a refrigerator tray.

4. Place in freezer and freeze until firm. This should take about 4 hours. Serve in chilled sherbet glasses.

Yield: about 1 quart.

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