ITALIAN ICE
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.
LIME ITALIAN ICE
Steps:
- Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.
LEMON ICE
Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.
Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY ITALIAN ICE
Make and share this Cherry Italian Ice recipe from Food.com.
Provided by toadman2
Categories Dessert
Time 4h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Puree sour gummy cherries in water until completely suspended in solution.
- Strain out the cherries and discard the candy, take the strained liquid and add grenadine syrup and 1 tbsp sugar to.
- Add unsweetened cherry drink mix, splenda.
- Freeze for 2 to 4 hours, stirring every 1/2 hour to make sure solutes do not settle in the bottom.
Nutrition Facts : Calories 248.3, Sodium 21.3, Carbohydrate 63.5, Sugar 45
ITALIAN LEMON ICE
As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 5h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g
LEMONY PINEAPPLE ICED TEA
I like to garnish this iced tea with some of our sweet Hawaiian pineapple. -Beverly Toomey, Honolulu, Hawaii
Provided by Taste of Home
Time 30m
Yield 20 servings
Number Of Ingredients 6
Steps:
- In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar., Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.
Nutrition Facts : Calories 154 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON-FLAVORED ITALIAN ICE
Italian ice is a summertime frozen treat. In the heat of the summer, you usually notice Italian ice carts out and about, selling them to cool off the kids. It is nothing but flavored ice, but is smooth and sweet. The favorite flavors seem to be lemon, strawberry, and chocolate. Italian ice should never contain any non-dairy creamer and always is made with pure cane sugar.
Provided by MaricruzDiazPR
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 184 calories, Carbohydrate 49.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 36.6 mg, Sugar 20.9 g
LEMON-LIME PINEAPPLE ITALIAN ICE
Make and share this Lemon-Lime Pineapple Italian Ice recipe from Food.com.
Provided by cstsmiles
Categories Frozen Desserts
Time 20m
Yield 10 4 oz. servings, 10 serving(s)
Number Of Ingredients 5
Steps:
- Place 9"x12" metal cake pan in freezer to pre-chill. (This also allows for you to clear room for the pan as well).
- Place 6 cups of water in pot with 1 cup of Splenda. Bring to a simmer allowing the Splenda to dissolve.
- Remove the pot from heat and allow to cool while stirring in the 1 cup of lemon juice, 3/4 cup pineapple juice, and 1/4 cup lime juice to the pot.
- Pour the liquid into the pre-chilled cake pan and place in freezer. Check every 30-45 mins 3- 4 times and scrape ice that is forming off edges into the center.
- Once I get a slushy ice mix I pour the mixture into saved 4 oz. Luigi Italian Ice containers. This mixture produces about ten 4 oz. cups. I then cover each individual cup with freezer press and seal wrap. Then I place the cups back into the cleaned out cake pan to place back into the freezer until l they freeze solid.
Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 5, Carbohydrate 9.9, Fiber 0.1, Sugar 7.2, Protein 0.2
FRESH FRUIT ICE TRIO: LIME, WATERMELON & PINEAPPLE
Provided by Lourdes Castro
Categories Citrus Fruit Dessert Cocktail Party Fourth of July Vegetarian Kid-Friendly Cinco de Mayo Father's Day Backyard BBQ Frozen Dessert Lime Melon Watermelon Tropical Fruit Pineapple Summer Birthday Family Reunion Shower Vegan Party Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- LIME
- Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
- Add the Lime Juice and Freeze Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
- After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
- Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
- WATERMELON
- Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
- Puree the Watermelon and Freeze Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
- After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
- Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
- PINEAPPLE
- Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
- Puree the Pineapple and Freeze Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
- After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
- Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
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