Return to Content

Lemon Ice

by in Sep 2000

Yield: Makes 4 servings.

Ingredients:

  • 2 cups sugar
  • 5 cups water
  • 1-1/3 cups fresh lemon juice
  • 2 tablespoons grated lemon zest
  • mint leaves, for garnish

Instructions:

In a medium saucepan, dissolve the sugar in the water and bring to a boil, stirring. Cook, uncovered, without stirring, for 5 minutes. Pour this into a ceramic bowl and refrigerate for at least 2 hours. Add the juice and zest and stir. Pour into an ice cream maker and follow the manufacturer's instructions or, if you don't have an ice cream maker, simply freeze in a metal pan for 5 to 7 hours. Just before serving, break into pieces and pulse quickly in a blender or food processor. Add garnish.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order