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Apricot Lemon Ice
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1 envelope unflavored gelatin
1/2 cup cold water
3 cups apricot nectar
1/2 cup light corn syrup
1/4 cup lemon juice
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |