Apricot Lemon Ice Recipe
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 3 cups apricot nectar
- 1/2 cup light corn syrup
- 1/4 cup lemon juice
- 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.
2/3 cup: 154 calories, trace fat (trace saturated fat), 0mg cholesterol, 39mg sodium, 40g carbohydrate (32g sugars, 1g fiber), 2g protein
Reviews for Apricot Lemon Ice
"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"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.