Apricot Ginger Ice Recipes
APRICOT ICE CREAM SODA
This ginger ale float recipe came from my husband's aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.
Nutrition Facts : Calories 554 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 34mg sodium, Carbohydrate 92g carbohydrate (88g sugars, Fiber 3g fiber), Protein 3g protein.
APRICOT GINGER ICE
Provided by Marian Burros
Categories project, dessert
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat the sugar and wine with ginger until sugar is dissolved. Stir into pureed apricots. Taste for sweetness, adding more sugar if necessary.
- Place mixture in shallow pan and freeze. When mixture begins to freeze, stir well to break up. Return to freezer and freeze for 20 minutes; remove and stir well again. Cover and freeze completely.
- To serve, allow to defrost for 10 minutes.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 48 grams
APRICOT GINGER SAUCE
Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.
Provided by Alia55
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender and puree.
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- Bring 1 1/2 cups water and the sugar to a boil in a medium saucepan, stirring to dissolve sugar. Remove syrup from heat.
- Meanwhile, whirl ginger in a food processor to mince. Add 3/4 cup water and whirl about 1 minute to extract juice. Pour mixture into a fine strainer set over a bowl and press to extract liquid; discard ginger. Stir liquid into syrup, pour 1/2 cup of mixture into a small bowl, and pour the rest into a 9- by 13-in. pan. Let liquids cool. Chill the 1/2 cup ginger liquid, covered, until used.
- Cover pan with foil and freeze until slushy at edges, about 2 hours. Stir well with a fork, breaking up any lumps, then freeze until solid, at least 3 hours.
- Meanwhile, stir apricots into liquid in bowl, then chill at least 30 minutes and up to 2 hours, stirring occasionally.
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