Photo: Oxmoor House
Recipe from Oxmoor House

Making lemon ice always feels like a fun science project. You pour cooled, sweet liquid into a shallow container and wait for ice crystals to form. Then you scrape it with a fork until you have chunky crystals of juicy ice. It's kind of a mix between a snow cone and a fancy sorbet.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh lemon juice
  • 1 1/2 cups quartered strawberries
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh mint
  • Lemon zest (optional)

Preparation

Hands On: 24 Minutes
Total: 8 Hours, 30 Minutes

  1. 1. Combine 1 cup sugar and 1 cup water in a 2-cup glass measure. Microwave at HIGH 3 to 5 minutes or until sugar dissolves and mixture boils; stir well. Cool completely. Cover and refrigerate simple syrup until thoroughly chilled.
  2. 2. Combine lemon juice and simple syrup in a 13 x 9–inch baking dish. Cover and freeze at least 3 hours or until firm. Scrape frozen mixture with the tines of a fork.
  3. 3. Place strawberries and 1 teaspoon sugar in a medium bowl. Mash strawberry mixture slightly with a potato masher to release juice. Stir in mint. Cover and let stand at room temperature 30 minutes.
  4. 4. Spoon 1/2 cup lemon mixture into each of 7 bowls; top each serving with about 2 tablespoons strawberry mixture. Garnish with lemon zest, if desired.
Amanda Haas, Cooking Light Real Family Food,
2012