Lemon Ice

By BlueSchmoo

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.

Details

Servings 4
Adapted from onlinecookingschool.com

Preparation

Step 1

1. Squeeze 5 or 6 lemons to obtain 1 cup juice.

2. Combine lemon juice, 1 cup sugar, 1/8 teaspoon salt, 2 1/4 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.