- 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 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from heat; stir in apricot nectar, corn syrup and lemon juice.
- Pour into a shallow dish. Cover and freeze 2-3 hours or until firm.
- Spoon into a large chilled metal bowl; beat 1-2 minutes or until light and creamy. Return to shallow container. Cover and freeze until firm. Yield: 6 servings.
Originally published as Apricot Lemon Ice in Light & Tasty June/July 2006, p41
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Mar. 22, 2015
"i try to consume ices rather then ice cream because of the fat and calories. this recipe is a welcome treat for me. i plan to use it a lot this summer"