Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Oxmoor House

Recipe Summary

hands-on:
24 mins
total:
8 hrs 30 mins
Yield:
Serves 7
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

133 calories; calories from fat 0%; fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 35g; fiber 0.8g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 9mg.
Advertisement
Advertisement