Apricot Lemon Ice
Frosty, fruity and full of flavor, this pretty iced treat from Elizabeth Montgomery in Cambridge, Massachusetts
is sure to melt any resistance to dessert! “It’s a nice ice-cream substitute for lactose-intolerant friends and family,“ she notes. And with only 5 ingredients, it couldn’t be easier.
SERVINGS
|
6
|
CATEGORY
|
Low Fat
|
METHOD
|
Freezer
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 3 cups apricot nectar
- 1/2 cup light corn syrup
- 1/4 cup lemon juice
DIRECTIONS
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in the apricot nectar, corn syrup and lemon juice. Transfer to a shallow container. Cover and freeze for 2-3 hours or until firm.
Spoon into a large chilled metal bowl; beat for 1-2 minutes or until light and creamy. Return to shallow container. Cover and freeze until firm. Yield: 6 servings.