Lemon Ice
Easy Lemon Ice
Ingredients
1 (1.5-ounce) can frozen lemonade mix concentrate
2 tablespoons packaged lemon gelatin mix
1 tablespoon sugar
Ice
In a blender, pulse lemonade, gelatin and sugar. Add
ice to almost fill blender and continue to pulse until ice
is crushed. Pour into glasses and serve.
Ingredients
1 (1.5-ounce) can frozen lemonade mix concentrate
2 tablespoons packaged lemon gelatin mix
1 tablespoon sugar
Ice
In a blender, pulse lemonade, gelatin and sugar. Add
ice to almost fill blender and continue to pulse until ice
is crushed. Pour into glasses and serve.
Real Lemon Ice
Ingredients
2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
1. Scrape the 2 teaspoons of zest from one of the
lemons, then cut all of the lemons in half and juice
them. Measure 1 cup, reserving the rest for another
use.
2. Use a melon baller or spoon to remove any
remaining pulp.
3. In a medium saucepan, combine the water and
sugar over medium heat, stirring until the sugar has
dissolved. Bring the water to a boil, then add the
lemon juice and zest and boil for 2 minutes.
4. Transfer the liquid to a mixing bowl and allow it to
cool to room temperature. Place the bowl in the
freezer until the mixture begins to freeze, several
hours or overnight. Use a fork to break up the ice,
then stir it until fluffy.
Serves 8 to 10.
Ingredients
2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
1. Scrape the 2 teaspoons of zest from one of the
lemons, then cut all of the lemons in half and juice
them. Measure 1 cup, reserving the rest for another
use.
2. Use a melon baller or spoon to remove any
remaining pulp.
3. In a medium saucepan, combine the water and
sugar over medium heat, stirring until the sugar has
dissolved. Bring the water to a boil, then add the
lemon juice and zest and boil for 2 minutes.
4. Transfer the liquid to a mixing bowl and allow it to
cool to room temperature. Place the bowl in the
freezer until the mixture begins to freeze, several
hours or overnight. Use a fork to break up the ice,
then stir it until fluffy.
Serves 8 to 10.
For the more Adventurous...
You can now have fun and experiment with the recipe
how ever you want.
Here are some ideas
When cutting the lemons just cut the top third off and
use the lemon as a cup to serve them in. Slightly trim
the bottom of each lemon cup so it sits flat, then set
them on a plate, cover, and place them in the
refrigerator. After the mixture is done in the freezer
spoon the slush into each lemon, then cover them and
freeze until you're ready to serve. Garnish with a
sprinkle of lemon zest on top if you would like.
You can also stir 3 basil leaves into the mixture while it
is cooling for a flavor twist. Make sure you take the
leaves out before you freeze it.
You can now have fun and experiment with the recipe
how ever you want.
Here are some ideas
When cutting the lemons just cut the top third off and
use the lemon as a cup to serve them in. Slightly trim
the bottom of each lemon cup so it sits flat, then set
them on a plate, cover, and place them in the
refrigerator. After the mixture is done in the freezer
spoon the slush into each lemon, then cover them and
freeze until you're ready to serve. Garnish with a
sprinkle of lemon zest on top if you would like.
You can also stir 3 basil leaves into the mixture while it
is cooling for a flavor twist. Make sure you take the
leaves out before you freeze it.
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