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.
Total TimePrep: 15 min. + freezing
- 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.
Nutrition Facts2/3 cup: 154 calories, 0 fat (0 saturated fat), 0 cholesterol, 39mg sodium, 40g carbohydrate (32g sugars, 1g fiber), 2g protein.
Originally published as Apricot Sherbet in Light & Tasty June/July 2006
Follow along as we show you how to make these fantastic recipes from our archive.