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