2 1/2 cups milk
1/2 cup pineapple juice
1 cup brown sugar
1/4 cup lemon juice
1 cup sugar
3 tablespoons orange juice
2 tablespoons apricot preserves
1 egg
2 tablespoons lemon zest
1 tablespoon lemon zest
In a blender bowl, combine milk and pineapple juice. Mix well, and add brown sugar, lemon juice, apricot preserves, egg and lemon zest. Blend until smooth. Pour into jars. Cover and refrigerate for 3 hours.
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