2 tablespoons sugar
3 tablespoons fresh lemon juice (about 1 lemon)
1/8 teaspoon salt
1/8 teaspoon almond extract
1 can (11.5 ounce) apricot nectar
¼ cup finely chopped honey-roasted almonds
Combine the first five ingredients in an 8-inch baking dish, stirring until sugar dissolves. Cover and freeze for 45 minutes. Stir mixture with fork every 45 minutes until completely frozen and slushy (about 3 hours).
Remove nectar mixture from freezer; scrape with the tines of a fork until fluffy. Place in stemmed glass and top with almonds. Serve immediately. Yield: 4 servings (serving size – ½ cup ice and 1 tablespoon almonds).
I really like making ices. It can be a light fruity end to a fancy meal or a cool, down-home delight any time. Ices are most commonly made from fruit juices, but can also be made with coffee, pureed fruit, or wines and liqueurs. You don’t need an ice cream maker! Just combine a few ingredients in a baking dish and pop it into the freezer, fluffing occasionally with a fork, and oh-wa-lah, you have a perfectly textured slush! Best of all, it is fun to eat! A snow cone that’s all grown-up!