Apricot aperol popsicle

For 6 popsicles
  • 350 g ripe apricots or 1 can (425 ml) Apricots
  • 1 EL Lemon juice
  • 3 EL Aperol or freshly squeezed orange juice (ital. Bitter liqueur)
  • 1–2 EL Icing sugar
  • 6 (75 ml each) Ice cream molds for popsicles with stand
25 minutes
very easy
Scald apricots with boiling water, rinse with cold water and peel off the skin. Halve and stone the fruit. (Drain the canned fruit.)
Finely puree the apricots, lemon juice and Aperol in a tall mixing bowl with a hand blender. Season to taste with powdered sugar. (Use less sugar for canned fruit.).
Place ice cream molds in the stand. Spread the apricot mixture into the ice cream molds, leaving about 1/2 cm of the edge free. Close the ice cream molds with the lids and insert the chopsticks. Min. Freeze for 4 hours.
1 portion approx:
  • 40 kcal
  • 1 g protein
  • 8 g ​​carbohydrates


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