Italian Ices

By á-174942

Ingredients

• BLUEBERRY SYRUP:
• 12 cups finely shaved ice
• 2 cups fresh blueberries
• 2 cups sugar
• 1/4 cup water
• ORANGEADE SYRUP:
• 2 cups sugar
• 1 cup fresh orange juice
• 1 cup fresh lemon juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• STRAWBERRY-CHAMPAGNE SYRUP:
• 2 cups sugar
• 1 cup fresh strawberries hulled
• 1 cup demi-sec or extra dry champagne

Details

Servings 12

Preparation

Step 1

Blueberry Syrup: In a medium saucepan, combine blueberries, sugar and water, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely before serving over shaved ice.

Orangeade Syrup: In a medium saucepan, combine sugar, orange juice, lemon juice, orange zest and lemon zest. Bring to a boil, then lower the heat and simmer, stirring constantly until the sugar dissolves. Remove from the heat and strain into a clean bowl through a fine mesh strainer. Let cool completely before serving over shaved ice.

Strawberry-Champagne Syrup: In a medium saucepan, combine the sugar and strawberries, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely. Stir the Champagne into the strawberry syrup and serve over shaved ice.

This recipe yields 12 servings.