Apricot Lemon Ice Recipes

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LEMON-APRICOT FRUIT POPS



Lemon-Apricot Fruit Pops image

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

1/4 cup orange juice
1 teaspoon grated lemon zest
1/4 cup lemon juice
4 teaspoons sugar
1 cup sliced fresh apricots (4-5 medium)
1/2 cup ice cubes
1 teaspoon minced fresh mint, optional
6 freezer pop pouches, molds or 6 paper cups (3-ounce size) and wooden pop sticks

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 LEMONADE ICED TEA



Apricot Lemonade Iced Tea image

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

4 cups water
7 tea bags
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate, partially thawed
1 cup chilled apricot nectar
4 cups cold water
Ice cubes
Mint sprigs

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



Apricot Lemon Iced Tea image

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

5 cups of water
5 tea bags (whatever flavor you prefer--I used a plain flavor)
1 cup sugar
3/4 cup lemon juice, fresh
12 oz apricot nectar

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



Apricot Jam image

Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 4

2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)

Steps:

  • Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

FRESH APRICOT ICE CREAM



Fresh Apricot Ice Cream image

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

4 lbs ripe apricots
1 1/4 cups sugar
3 egg yolks
2 cups heavy whipping cream
2 cups milk
1 teaspoon almond extract

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.

APRICOT ICE CREAM



Apricot Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, project, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 pound apricots
3 whole eggs
3 yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
10 coriander seeds, crushed coarsely and tied in cheesecloth

Steps:

  • Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
  • Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
  • Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
  • Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
  • Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

ITALIAN LEMON ICE



Italian Lemon Ice image

As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!

Provided by tcasa

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 6

Number Of Ingredients 7

5 cups water
⅔ cup white sugar
2 teaspoons lemon zest
¾ cup freshly squeezed lemon juice
12 leaves fresh mint, or as needed
1 lemon, cut into wedges
1 fluid ounce raspberry-flavored liqueur (such as Chambord®)

Steps:

  • Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
  • Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
  • Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
  • Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g

CHEF JOHN'S LEMON ICE



Chef John's Lemon Ice image

Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h10m

Yield 8

Number Of Ingredients 5

4 cups cold water
⅞ cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

Steps:

  • Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
  • Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g

APRICOT - LEMON JAM



Apricot - Lemon Jam image

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

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

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.

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