Apricot Lemon Ice

Name: Apricot Lemon Ice
Prep time: 15 min
Total time: 15 min
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

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.

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 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 Facts

2/3 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

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shortbreadlover

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