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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


  • 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.

Nutritional Facts

2/3 cup: 154 calories, 0 fat (0 saturated fat), 0 cholesterol, 39mg sodium, 40g carbohydrate (32g sugars, 1g fiber), 2g protein.

Reviews for Apricot Lemon Ice

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shortbreadlover User ID: 960739 223335
Reviewed 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"

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