Apricot aperol ice cream on a stick
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
6
- 350 g ripe apricots or 1 tin (425 ml) of apricots
- 1 TABLESPOON Lemon juice
- 3 TABLESPOONS Aperol or freshly squeezed orange juice (Italian bitter liqueur)
- 1-2 TABLESPOONS Icing sugar
- 6 (à 75 ml content) Ice moulds for popsicles with stand
Directions
- 1
Scald the apricots with boiling water, rinse with cold water and peel the skin. Halve and stone the fruit. (Let canned fruits drip off.).
- 2
Finely puree the apricots, lemon juice and aperol in a tall mixing bowl with a hand blender. Season to taste with icing sugar. (For canned fruits use less sugar).
- 3
Place ice moulds in the stand. Spread the apricot mixture into the ice cream moulds, leaving about 1/2 cm of edge free. Close the ice cream moulds with the lids and put the sticks through. Freeze for at least 4 hours.
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