CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
ORANGE LEMONADE
This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE AND LEMON ICE
This is one of the typical refreshing desserts of the Middle East. You can easily substitute crushed melon or strawberries or your favorite fruit.
Provided by Mirj2338
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved.
- Cool slightly and strain.
- Add the juices and rinds, stirring to mix well, or whirl in a food processor.
- Transfer the liquid to a glass bowl, and freeze to a mush.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
LEMON-ORANGE ICED TEA
For all the pitchers of tea I've made, I found one lemon and one orange just right for a citrusy summer drink. It doesn't matter the size, one each will do.
Provided by gailanng
Categories Beverages
Time 25m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
- In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
- Tips:.
- I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.
ORANGE ICE CREAM
Steps:
- Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
- In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
- In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.
BANANA ORANGE ICE CREAM
Make and share this Banana Orange Ice Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and mash bananas.
- Combine with lemon juice, salt, sugar and fresh orange juice.
- Fold confectioners' sugar into lightly whipped heavy cream.
- Add to banana mixture.
- Churn-freeze.
Nutrition Facts : Calories 728.9, Fat 44.7, SaturatedFat 27.6, Cholesterol 163, Sodium 144.4, Carbohydrate 84.6, Fiber 4.3, Sugar 63, Protein 4.6
ITALIAN WATER ICE - ORANGE
I was searching for Italian Ice and I came across this... Taste great - just make sure you keep stirring it while it is freezing. Check for other flavors I've posted.
Provided by Peeeee
Categories Frozen Desserts
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 148.8, Fat 0.1, Sodium 2, Carbohydrate 38, Fiber 0.1, Sugar 36.9, Protein 0.3
HOW TO MAKE A NICE ORANGE ICE CREAM
After this recepie you will be shocked what you can do just with about 4 ingredients. you can also serve it to your friends.
Provided by TheKitchenKid
Time 4h15m
Yield Serves 4
Number Of Ingredients 4
Steps:
- get a bowl and put the cream in. then whip it with a whisk (5-7 min) or a electric mixer (1-3 min) make sure its not too thick.
- Then put in the condensed milk in and mix the cream while pouring it in.
- then squeeze all of the orange juice but make sure you don't get the seed in. You can also put in a squeeze of lemon to add more taste.
- mix fast for 1 to 2 minutes and pour into a container that you can close to put it in the freezer. leave it there for at least 4 hours or preferably overnight. Lastly, enjoy your yummy product
ARABIAN ORANGE ICE
Before commercial ice cream was available in the Gulf countries, homemade ices were very popular in the summer heat. This is a basic recipe calling for oranges and lemons, but can easily be substituted with crushed melon, strawberries, or whatever your favorite fruit may be. From "The Arabian Delights Cookbook." Recipe time does not include freezing.
Provided by winkki
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved; cool slightly and strain if necessary.
- Add the juices and rinds, stirring to mix well, or blend in a food processor.
- Pour liquid in glass bowl and freeze until slushy.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
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