Home Style Cooking

Thursday, August 04, 2011

Lemon Ice

photo:NCR
2 cups sugar.
5 cups of  water
1 1/3 cups of freshly squeezed lemon juice. (bottled just will not taste the same but, you can use it if it is what you have ) This takes about 8 lemons by the way.
2 Tablespoons of grated lemon zest (that is the rind of the lemon grated finely)
Do NOT grate in the white part because it is very bitter.  You can leave the peel out, children tend not to like it with the peel in it or even on it.

mint leaves for garnish.(Grow your own! Its wonderful to have)


Add  the sugar to the water and bring up to a boil. Let it cook for 5 minutes and don't stir it.
Pour the mixture into a ceramic bowl and refrigerate 2 hours at least then add the lemon and lemon zest.
Pour into an ice cream maker and continue as the ice cream maker recommends.

If you don't have an ice cream maker, just pour the mixture into a metal container and freeze for 5 to 8 hours. Then, to  serve, break off pieces and pulse quickly in a blender or food processor.

Easiest Preparation Instructions:
These are far easier but require more hands on time as you must stir it often.
Pour your mixture  into a freezer container or metal bowl.. Now freeze for about 4 hours, stirring every 30 minutes  until mixture turns into  slush.. 

You can serve in tiny cups and garnish with mint leaves if you wish.

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