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(gluten, dairy, egg free)
1 litre apricot nectar
1/4 lemon juice
2 cups GFCF Marshmallow topping
Combine the nectar and the lemon juice. Fold into the marshmallow topping until thoroughly blended. Turn out into a freezable container or into ice cube trays. A shallow cake pan or baking sheet works well as long as you can sit it flat on the freezer. Freeze, stirring often to prevent ice chunks from forming. This should be nice and smooth when it is frozen.
Serves 8
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