Apricot Aspic Recipe
Apricot Aspic Recipe photo by Taste of Home
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Apricot Aspic Recipe

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A family who usually passes up molded salads will hunt for this fruity version at our covered dish buffet. Not only is it delicious, it adds color to any meal.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 2 cans (16 ounces each) apricot halves
  • Pinch salt
  • 2 packages (3 ounces each) orange gelatin
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 tablespoon lemon juice
  • 1 cup lemon-lime soda

Nutritional Facts

1 slice: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.


  1. Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan over medium heat, bring apricot juice and salt to a boil. Remove from the heat; add gelatin and stir until dissolved.
  2. In a blender, process apricots, orange juice concentrate and lemon juice until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold that has been sprayed with cooking spray. Chill until firm. Yield: 10 servings.
Originally published as Apricot Aspic in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p75

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jpmus User ID: 5296243 15371
Reviewed Jul. 26, 2010

"Very good. Nice and tangy. To reduce total sugar, I used sugar-free gelatin and diet lemon-lime soda."

hjwoodward User ID: 826879 75387
Reviewed May. 28, 2010

"I am not a big fan of Jello type salads but this is awesome. It tastes more like a dessert. Very refreshing. It took a long time to set up so I would make it the day before you need it."

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