LEMON ICE

By ltruitt

COOKS ILLUSTRATED

Why this recipe works:
For the best lemon ice recipe, we used bottled water to get the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon ice recipe can be processed in one of three ways: with an ice cream machine, a food processor, or the traditional stirring method. (less)

For the best lemon ice recipe, we used bottled water to get the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon ice recipe can be processed in one of three ways: with an ice cream machine, a food processor, or the traditional stirring method.
Makes generous 4 cups, serving 4 to 6

If your tap water has off flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but it can be omitted if desired. Because freezers differ in temperature, a wide range of freezing times is given in the recipe. Lemon ice does not keep well; it's best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below); the ice cubes can be frozen for up to 5 days and can be processed--which takes no more than a couple of minutes--whenever you're ready. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.

Ingredients

• Ingredients
• 1 cup lemon juice from 5 or 6 large lemons
• 1 cup granulated sugar (7 ounces)
• 1/8 teaspoon table salt
• 2 1/4 cups water , preferably spring water (see note)
• 2 tablespoons vodka (optional)

Preparation

Step 1

Instructions

1.

1. Combine ingredients in medium (at least 3-quart) nonreactive bowl, whisking to dissolve sugar.
2.

2. Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
3.

Alternative Freezing Methods
4.

TO FREEZE IN ICE CREAM MACHINE:
If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine.

Follow manufacturer’s directions.