APRICOT LEMON ICE
Frosty, fruity and full of flavor, this pretty iced treat from Elizabeth Montgomery in Allston, Massachusetts, is sure to melt any resistance to dessert! "It's a nice ice-cream substitute for lactose-intolerant friends and family," she notes. And with only 5 ingredients, it couldn't be easier.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from heat; stir in apricot nectar, corn syrup and lemon juice. , Pour into a shallow dish. Cover and freeze 2-3 hours or until firm. , Spoon into a large chilled metal bowl; beat 1-2 minutes or until light and creamy. Return to shallow container. Cover and freeze until firm.
Nutrition Facts : Calories 154 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g 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 ICED TEA
This easy homemade iced tea recipe is made with only five ingredients and tastes like summer!
Provided by Michelle
Categories Drinks
Time 4h
Number Of Ingredients 5
Steps:
- In a saucepan, bring 2 cups of water to a boil, then remove from the heat and steep the 5 tea bags for 10-12 minutes (covered). Once the tea has steeped, remove the tea bags. Set aside.
- In another saucepan, bring 1 cup of water and 1 cup of sugar to a simmer over medium heat, stirring constantly (this makes a simple syrup) until the sugar has dissolved. Allow to cool 10 minutes.
- In a large pitcher, mix together steeped tea, simple syrup, lemon juice, apricot nectar, and the remaining 2 cups of water.
- Chill in the fridge for 3-4 hours, or serve with ice.
- Enjoy!
APRICOT JAM WITH LEMON BALM
Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.
Provided by sophie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h30m
Yield 128
Number Of Ingredients 5
Steps:
- Measure apricots after preparation; you should have 5 cups prepared fruit.
- Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
- Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in lemon balm leaves.
- Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 12.1 g
FRESH APRICOT ICE CREAM
This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 1 quart (approximately)
Number Of Ingredients 6
Steps:
- Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
- Separate the apricots into halves and discard the pits.
- Chop the apricots coarsely and put them in a large glass bowl.
- Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
- While the apricots are standing, prepare the custard ice cream base.
- Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
- Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
- Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
- Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
- Remove from the heat and add the almond extract.
- Let the mixture cool to room temperature, then stir in the pureed apricots.
- Freeze in an ice cream maker according to the manufacturer's instructions.
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
STRAWBERRY AND APRICOT ICE CREAM
I came across this recipe while looking for something new to do with strawberries and thought it sounded delicious--combining my two of my favorite fruits. Prep time does not include letting ice cream cool and freeze (at least 8 hours). Cooking time includes processing time. Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Frozen Desserts
Time 50m
Yield 5 1/2 cups
Number Of Ingredients 6
Steps:
- Soak apricots in lemon juice for at least 4 hours, stirring occasionally.
- Scald cream in saucepan. Remove from heat.
- Using an electric mixer beat egg yolks and sugar together until pale yellow. Gradually beat in hot cream. Return mixture to saucepan and cook over medium low heat until mixture thickens, stirring constantly. DO NOT BOIL!
- Strain mixture into a meal bowl and refrigerate for at least four hours, stirring occasionally.
- Fold strawberries, apricots and soaking liquid into custard. Process according to your ice cream maker manufacturer's instructions.
- Freeze in covered container in freezer overnight or for several hours.
- If frozen solid will have to let soften slightly in refrigerator before serving.
Nutrition Facts : Calories 357.2, Fat 19.3, SaturatedFat 11, Cholesterol 196.6, Sodium 24.8, Carbohydrate 45.9, Fiber 3, Sugar 40, Protein 3.9
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- Halve the pound of apricots and give them a rough chop. Put them in the bowl of a food processor, add the lemon juice, and process until you have a smooth puree. Pulse the machine and scrape down the sides as necessary. Give the extra 3 or 4 apricots a rough chop and set aside. You will add them into the ice cream later.
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