Apricot Ice Cream

• ½ pint apricot purée
• ½ pint double cream, lightly whipped
• lemon juice

Make the apricot purée by forcing canned apricots through a hair sieve, using some of the syrup. The purée must not be too thick. Mix the cream, lightly whipped, into the purée; then add lemon juice, apricot liqueur and enough red food colouring to give the mixture a good apricot colour. Sweeten to taste and freeze in the usual way.