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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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Servings: 6, makes 6 one-cup servings
Time: About 15 minutes active; 3 hours total
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.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.