Apricot Lemon Ice Recipes
LEMON-APRICOT FRUIT POPS
With just 31 calories and less than 1 tsp. sugar per serving, these lemon ice pops are one light and refreshing summer dessert everyone can find room for! -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 pops.
Number Of Ingredients 8
Steps:
- Place the first 6 ingredients in a blender; cover and process until blended. If desired, stir in mint., Pour into pouches, molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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.
LEMON ICE
Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.
Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT LEMONADE ICED TEA
Every special occasion deserves a refreshing beverage (and a lovely punch bowl). Our tea has a tangy flavor from lemonade, apricot nectar and mint. -Kay Chon, Sherwood, Arkansas
Provided by Taste of Home
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes., Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.
Nutrition Facts : Calories 148 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT - LEMON JAM
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.
Provided by Susiecat too
Categories Lemon
Time 1h15m
Yield 1 pint, 32 serving(s)
Number Of Ingredients 3
Steps:
- Don't worry about the skin, which disappears in the course of cooking.
- Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
- Stir it frequently enough that it doesn't stick to the bottom of the pot.
- You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- Wash and can according to canner instructions.
- Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
APERCOT SPRITZ
Delicately apricotty, this easy, apricot-tinged take on the spritz can be made with or without Aperol. It's the perfect drink for spring or summer.
Provided by Danielle Centoni
Yield Makes 1
Number Of Ingredients 7
Steps:
- Fill a wine glass three quarters full with ice. Pour the Aperol, apricot nectar, lemon juice, and prosecco over the ice. Top with the soda water. Gently stir to combine. Garnish with the thyme sprig and float a few flowers on top (if using).
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