Apricot Ginger Ice

By Marian Burros

Total Time
About 40 minutes
Rating
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Ingredients

Yield:1½ cups
  • 2cups pureed fresh apricots
  • ⅓cup sugar
  • ½cup dry white wine
  • 1teaspoon finely grated fresh ginger
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

252 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 48 grams sugars; 2 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the sugar and wine with ginger until sugar is dissolved. Stir into pureed apricots. Taste for sweetness, adding more sugar if necessary.

  2. Step 2

    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.

  3. Step 3

    To serve, allow to defrost for 10 minutes.

Tip
  • This may be made in an ice cream freezer. Follow the manufacturer's directions.

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Comments

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LK Harrison

Amazing for a summer evening. I used champagne I had on hand(!) since I had to make do and use up a lug of apricots. I’ll make this again. Delicious, fresh, and cooling for this 101 day.

gluten free desserts

A no-bake no-gluten idea for those who can’t do gluten or hot ovens.

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