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Apricot Lemon Ice Recipe

Apricot Lemon Ice Recipe

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 YIELD:6 servings

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

  • 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.