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Lavender-and-Lemon Ice

Oxmoor House
Yield Serves 5 (serving size: 1/2 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Chill