Lemon Ice ATK

By mariannefeldman

http://www.onlinecookingschool.com/school/courses/210/topics/1759?extcode=LN14G2SAA

Ingredients

• Ingredients
• 1 Cup lemon juice from 5 or 6 large lemons
• 1 Cup (7 ounces) granulated sugar
• 1/8 Teaspoon table salt
• 2 1/4 Cups water *
• 2 Tablespoons vodka * *
• We found that filtered or bottled water tastes best in this recipe.
• The vodka in the recipe helps prevent the ice from freezing to hard, and helps the dish retains a loose slushy feel. But it is optional; the texture may suffer but you can prepare this recipe without it.

Preparation

Step 1

America's Test Kitchen Cooking School Ice Cream, Ices, and Sorbet

Lemon Ice
Instructions

lemon ice
1. Squeeze 5 or 6 lemons to obtain 1 cup juice.
2. Combine lemon juice, 1 cup sugar, 1/8 teaspoon salt, 2¼ cups water, and 2 tablespoons vodka in medium (at least 3-quart) nonreactive bowl. Whisk occasionally to dissolve sugar.
3. Pour mixture into 2 ice cube trays and freeze until thoroughly frozen, at least 2½ hours (or up to 5 days).
4. Meanwhile, freeze medium bowl and food processor workbowl and blade for at least 30 minutes. Attach chilled workbowl and blade to food processor.
5. Working quickly, use dinner knife or paring knife to pry frozen cubes from 1 ice cube tray, letting cubes fall into chilled workbowl.
6. Pulse ice cubes until creamy and no large lumps remain, about eighteen 1-second pulses.
7. Transfer mixture to chilled bowl and freeze while processing remaining ice cubes. Serve.
Total Time: 3 hours
Preparation Time: 10 minutes
Active Cooking Time: 5 minutes
Yield: Serves 4 to 6
Make Ahead: Serve immediately
Difficulty: Easy


Tools

Medium non-reactive bowl
Rubber spatula
Whisk *
Ice cube trays
Food processor

* If making the lemon ice by hand, use a whisk to whisk and scrape the mixture every 30 minutes, until the mixture is slushy and granular, 3 to 5 hours.
Small
1. Squeeze 5 or 6 lemons to obtain 1 cup juice.
Small
2. Combine lemon juice, 1 cup sugar, 1/8 teaspoon salt, 2¼ cups water, and 2 tablespoons vodka in medium (at least 3-quart) nonreactive bowl. Whisk occasionally to dissolve sugar.
Small
3. Pour mixture into 2 ice cube trays and freeze until thoroughly frozen, at least 2½ hours (or up to 5 days).
Small
4. Meanwhile, freeze medium bowl and food processor workbowl and blade for at least 30 minutes. Attach chilled workbowl and blade to food processor.
Small
5. Working quickly, use dinner knife or paring knife to pry frozen cubes from 1 ice cube tray, letting cubes fall into chilled workbowl.
Small
6. Pulse ice cubes until creamy and no large lumps remain, about eighteen 1-second pulses.
Small
7. Transfer mixture to chilled bowl and freeze while processing remaining ice cubes. Serve.