• 2 cups sugar
  • 2 cups water
  • 2 1/2 cups drained, crushed pineapple
  • 1 (12 ounce) can apricot nectar juice
  • 1 (#2) can pineapple juice
  • 1 (#2) can apricot halves, pureed
  • Juice of 3 lemon
  • Juice of 2 limes
  • 1 quart fresh orange juice
  • Directions

    Add sugar to water and stir over low heat until completely dissolved. Boil 5 minutes. Chill. Add other ingredients to chilled sugar/water base. Mix well and freeze in ice cream freezer packed with ice and rock salt ac cording to freezer directions. After freezing, put sherbet in mold and place in freezer. When ready to serve, remove from mold and place fresh fruit around the base. Makes about 3 quarts.

    Serves 16 to 18

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