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Apricot Lemon Ice

 Apricot Lemon Ice
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.
6 ServingsPrep: 15 min. + freezing

Ingredients

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

Directions

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.