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Apricot Ice Cream Soda

Ingredients

  • 2 cans (15 ounces each) apricot halves, drained
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream, whipped
  • 2 cups chilled ginger ale

Directions

  • Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Nutrition Facts

1 serving: 554 calories, 22g fat (14g saturated fat), 68mg cholesterol, 34mg sodium, 92g carbohydrate (88g sugars, 3g fiber), 3g protein.

Total Time
Prep: 20 min. + freezing

Makes
4 servings

This ginger ale float recipe came from my husband’s aunt, who was born in the early 1900s. It’s a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas


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Written by tasteofhome

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