Thursday, May 16, 2013

Italian Lemon Ice

adapted from Mediterranean Vegan Kitchen

3 cups water
1 cup sugar
Pinch salt
1 cup fresh lemon juice (approx 6 lemons)
1 ½ tsp finely grated fresh lemon peel (approx 1 lemon)
2 tsp lemon extract

Bring 2 cups water to a simmer over medium heat with the sugar. Simmer, stirring occasionally, until the sugar is dissolved. Add the salt, remove the pan from the heat, and stir in the last cup of water; once the mixture has cooled to room temperature, cover and refrigerate for at least 1 hour. Place a shallow metal 2 ½ quart container in the freezer to chill - I used a lasagne type pan.

Add the lemon juice, lemon peel, and extract, stir, and pour it all into the chilled pan.

Place the pan in the freezer for 30 to 60 minutes, or until ice crystals form around the edges. Stir and return to the freezer. Repeat every 30 minutes, for about 3 hours. (Honestly I forgot after the third time, and it seemed fine when we ate it the next day!)

The ice can be stored, covered, for up to 4 days in the freezer - it might need to be thawed in the fridge or go for a quick whir in the food processor before serving because it will be frozen solid.