Tart Lemon Ice with Crushed Strawberries

Tart Lemon Ice with Crushed Strawberries Recipe
Photo: 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.

Yield:

Serves 7

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 8 Hours, 30 Minutes

Nutritional Information

Calories 133
Caloriesfromfat 0.0 %
Fat 0.1 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 35 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 9 mg

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

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. 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. 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. 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.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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