Italian Lemon Ice Recipes

Steps:

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Steps:

• Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.
• Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.
• Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

Steps:

• In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
• You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.

Steps:

• Combine water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in light corn syrup and lemon juice.
• Allow to cool to room temperature, about 30 minutes.
• Divide cooled mixture amongst 3 plastic containers and freeze for 1 hour. Scrape ice crystals with a fork and return to freezer until ice is semi-frozen, 1 to 2 hours, scraping ice crystals every 30 minutes.
• Scoop Italian ice into small serving cups or cones and serve.

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Steps:

• Add water to sugar in medium bowl; stir until dissolved.
• Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
• Pour into shallow dish. Freeze 4 hours or until firm.
• Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.

Steps:

• ***Water Ices*** (serves 4).
• Melt sugar in hot water, add lemon juice and rind.
• Let mixture stand for 5 minutes.
• Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• ****Roman Style**** (serves 6).
• Combine sugar and water in saucepan, heat until sugar melts.
• Add lemon juice.
• Strain mixture through a very fine sieve.
• Freeze until mushy, stirring frequently.
• Beat egg white until stiff.
• Remove ice mixture from freezer when mushy.
• Add stiffly beaten egg white and 1/4 cup sugar and mix well.
• Add rum and mix.
• Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

Steps:

• Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.

Steps:

• In a small saucepan, heat 2/3 cup sugar and 1/4 cup water over medium-high, stirring occasionally, until sugar is dissolved, 3 minutes. Stir in lemon juice. Transfer to a large bowl and let cool completely, about 30 minutes.
• In a large bowl, using a mixer, whisk egg whites on high until foamy, 1 to 2 minutes. Reduce speed to medium and gradually add remaining 1/3 cup sugar. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 5 minutes. With a rubber spatula, gently fold egg white mixture into lemon juice mixture.
• Pour into a 9-inch square baking dish. Freeze until just set, about 2 hours. Mixture will have separated into 2 layers; scrape with a fork to recombine. Freeze until firm, 4 hours more (or, covered, up to 3 days). Scoop into dishes and serve immediately.