• In a saucepan, add all the ingredients and bring to a gentle boil over medium high heat, cooking for about 6 - 8 minutes or until sugar is dissolved and apricots are tender.
• Remove from heat and cool for about 5 minutes, then puree in a blender until smooth.
• Add enough water to equal 4 cups.
• Transfer to bowl and chill for at least 2 hours or overnight in the refrigerator.
• Once chilled, add the Lemon juice to puree.
• Pour into ice cream freezer and freeze according to directions.
• Transfer to freezer safe container and continue to freeze in freezer until firm.

Serve and Enjoy!