From the Kitchen of:  Bonnie
Source:  Company's Coming

Tangy and refreshing.  Nice color and fairly thick.

 

28 oz.		Canned apricots with juice
1	cup	Light cream or milk
1	tbsp.	Lemon juice
		Fresh mint leaves for garnish


 
• Run apricots and juice through blender.
• Mix with cream and lemon juice.
• Serve chilled.
• Garnish with fresh mint leaves.
• Makes about 4 cups.

Fresh Apricot Soup:
Cook 2 cups apricot halves with 1 cup granulated sugar and 1 cup water, until tender.
Run all through blender until smooth.
Add cream and lemon juice as above.
Makes about 4 cups.