Lavender-and-Lemon Ice

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 22.3g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 60mg
  • Calcium: 4mg

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. 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. 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. 3. Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.
  4. 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.
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