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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.
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Grape Lemon Ice

May 20, 2012

30 min or less active, dessert, fall, gluten-free, summer, vegan

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.
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Information

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):
Calories: 260.7
Protein: 0.79g
Fat: 0.21g
Saturated fat: 0g
Carbohydrates: 69.6g
Fiber: 1.2g
Sodium: 42.8mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 pints grape jelly
  • 1 lemon, zested and juicedmint sprigs, to garnish

Preparation

  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.

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