Lemon Icey

Photo by Chantal D.
Adapted from leitesculinaria.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from leitesculinaria.com

Ingredients

  • 1 cup 1

    cup granulated sugar

  • 1 cup 1

    cup water

  • 1 cup 1

    cup freshly squeezed lemon juice

  • 1 cup 1

    cup ice cold water

Directions

1. Combine the sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Remove the simple syrup from the heat and let cool. 2. Combine the lemon juice and 1 cup simple syrup in an 8-inch square baking dish. Transfer to the freezer and chill, raking the mixture with a fork every 30 minutes, until flaky and frozen, about 3 hours total. 3. Transfer the frozen mixture to a blender and puree with the water. Divide among six 4-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours or up to 2 days. Remove from the freezer 15 to 20 minutes before serving.

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