Lavender-and-Lemon Ice

Lavender-and-Lemon Ice Recipe
Oxmoor House
Lychee is a small fruit popular in China, with creamy white flesh and a delicate flavor that's slightly floral. Use lychee juice as part of the base for this ice.

Yield:

Serves 5 (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 84
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 22.3 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 60 mg
Calcium 4 mg

Ingredients

1 cup lychee juice
1/3 cup sugar
1/8 teaspoon coarse sea salt
1 tablespoon dried lavender
1/2 teaspoon grated lemon rind (from 1 lemon)
1/2 cup fresh lemon juice (about 4 lemons)
2 tablespoons water
1/4 peeled cucumber (about 4 ounces), cut into large chunks

Preparation

1. Combine first 3 ingredients in a small saucepan. Bring to a boil. Stir in lavender. Remove from heat; cover and steep 30 minutes.

2. Pour lychee mixture through a sieve into a medium bowl. Discard solids. Stir in lemon rind and lemon juice. Place bowl in a large ice-filled bowl for 5 minutes or until cool, stirring occasionally.

3. Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.

4. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 30 minutes, 1 1/2 hours, or until completely frozen.

Note:

Cooking Light Chill

May 2013
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