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.

Jeanne Kelley
Recipe by Cooking Light July 2007

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup ice and 1 tablespoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Remove nectar mixture from freezer; scrape mixture with a fork until fluffy. Top with almonds. Serve immediately.

Nutrition Facts

128 calories; calories from fat 31%; fat 4.5g; saturated fat 0.4g; mono fat 2.9g; poly fat 0.9g; protein 2.2g; carbohydrates 21.1g; fiber 1.8g; cholesterol 0mg; iron 2mg; sodium 89mg; calcium 25mg.
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