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.