Apricot aperol ice cream on a stick

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
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. 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. 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. 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.

Categories & Tags

Dessertvery easyIce Cream