In this recipe I wanted to use up two pints of grape jelly I made last fall from our concord grape vines, but you could use any fruit jelly, jam or preserves in your fridge to make this easy, low fat dessert. I mixed the jelly with Meyer lemon, but lime would work just as well.
Grape Lemon Ice
Servings: 6, makes 6 one cup servings
Time: About 15 minutes active; 3 hours total
Price: About $9.00 total; $1.50 per serving
Nutrition (per serving):
Saturate fat: 0.01g
2 pints grape jelly
1 lemon, zested and juiced
mint sprigs, to garnish
1. In a medium pot, combine jelly and 4 cups water over medium heat. Whisk to incorporate the jelly. Bring to a boil and remove from heat. Refrigerate until cold.
2. Add lemon zest and juice. Pour into an ice cream maker and let solidify for 30-40 minutes. Spoon into a container and freeze 1-2 hours until hard. Serve with mint garnish.