Made with real fruit and without dairy, this is a nearly fat-free treat that you can add to smoothies or just enjoy outside on a hot summer day.

INGREDIENTS

• ⅔ cup water
• ⅔ cup sugar
• 2 teaspoons fresh minced ginger
• 5 cups chopped apricots, fresh or frozen
• 3 tablespoons lemon juice

1. Bring the water, sugar, and ginger to a boil, then reduce to a slow simmer. Heat for 3–4 more minutes until sugar is dissolved and a syrup forms. Allow to cool.

2. Purée the sugar syrup, apricots, and lemon juice until smooth.

3. Transfer mixture to a large freezer-proof baking or casserole dish and freeze.

4. Stir every 30 minutes until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.

PER SERVING

Calories: 154 | Fat: 1g | Sodium: 2mg | Fiber: 3g | Protein: 2g