For a special presentation, place a few slices of fresh apricot in the bottom of a small serving dish, and top with this delicious ice. The ice will keep in the freezer up to three days. Garnish with curls of lemon rind.
2 tablespoons sugar
3 tablespoons fresh lemon juice (about 1 lemon)
1/8 teaspoon salt
1/8 teaspoon almond extract
1 (11.5-ounce) can apricot nectar
1/4 cup finely chopped honey-roasted almonds
How to Make It
Combine the first 5 ingredients in an 8-inch baking dish, stirring until sugar dissolves. Cover and freeze for 45 minutes. Stir nectar mixture with a fork every 45 minutes until completely frozen and slushy (about 3 hours).
Remove nectar mixture from freezer; scrape mixture with a fork until fluffy. Top with almonds. Serve immediately.
Also appeared in:
Oxmoor House, March, 2013,Cooking Light Chill