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Apricot Lemon Ice Recipe
Apricot Lemon Ice Recipe photo by Taste of Home

Apricot Lemon Ice Recipe

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Frosty, fruity and full of flavor, this pretty iced treat from Elizabeth Montgomery in Allston, 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.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 6 servings


  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 3 cups apricot nectar
  • 1/2 cup light corn syrup
  • 1/4 cup lemon juice

Nutritional Facts

2/3 cup equals 154 calories, trace fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 2-1/2 starch.


  1. 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.
  2. Pour into a shallow dish. Cover and freeze 2-3 hours or until firm.
  3. 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"

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