Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1/2 cup ice and 1 tablespoon almonds)

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.

How to Make It

Step 1

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).

Step 2

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

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