Tart Lemon Ice with Crushed Strawberries
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.
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Total: 8 Hours, 30 Minutes
- Calories: 133
- Calories from fat: 0.0%
- Fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.4g
- Carbohydrate: 35g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 1mg
- Calcium: 9mg
- 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)
- 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 9inch 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.
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