Citrus Ice Recipes

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

CITRUS ICE POPS

Steps:

• Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
• Mix the vanilla yogurt with the strawberries, and chill.
• Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

CITRUS ICED TEA

Steps:

• Make the tea with 1.2 litres water and the sugar. Add mint to the pot and infuse for 10 mins. Strain and cool.
• Pour into a jug, stir in the juices and serve with orange slices, mint and plenty of ice.

LEMON ICE

Steps:

• In a small saucepan, heat 2/3 cup sugar and 1/4 cup water over medium-high, stirring occasionally, until sugar is dissolved, 3 minutes. Stir in lemon juice. Transfer to a large bowl and let cool completely, about 30 minutes.
• In a large bowl, using a mixer, whisk egg whites on high until foamy, 1 to 2 minutes. Reduce speed to medium and gradually add remaining 1/3 cup sugar. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 5 minutes. With a rubber spatula, gently fold egg white mixture into lemon juice mixture.
• Pour into a 9-inch square baking dish. Freeze until just set, about 2 hours. Mixture will have separated into 2 layers; scrape with a fork to recombine. Freeze until firm, 4 hours more (or, covered, up to 3 days). Scoop into dishes and serve immediately.

CITRUS ICE RING FOR PUNCH

Steps:

• It is best if the lime is as close in size to the lemons as possible.
• Cut lemons and lime in half lengthwise; with cut side down, cut into 1/4-inch slices.
• You will need a ring mold, preferably the kind with grooves in the bottom-- I use my tupperware jello mold and it's perfect.
• With the rind edge down, stand slices up around circle-- 1 lime, 2 lemon, 1 cherry, 2 lemon, all close together.
• Repeat five more times.
• Pour in enough water to be 1/2-inch deep.
• Freeze.
• When frozen, pour in an inch more water; freeze.
• When frozen, repeat.
• Keep doing this until mold is full.
• The reason you do this in stages is to prevent the fruit from floating.
• To unmold, run cold water over the bottom; it will then slip out.
• Place round side up in punch-- preferably Sparkling Party Punch (non-alcoholic), posted as a separate recipe here at Recipezaar(#24691).

CITRUS RICE

Steps:

• In a large saucepan, saute celery and onions in butter until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the orange juice, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Gently stir in orange pieces; sprinkle with almonds.

LEMON ICE

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

LEMON ICE

Steps:

• Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add the Cointreau or Grand Marnier and lemon juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours.
• Churn the mixture in the ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.
• Serve the ice in paper cups or small bowls.

CITRUS ICE CUBES

Steps:

• Place fruit on a tray and put into the freezer for at least 4-5 hours. Use them in place of ice cubes to chill drinks.

MANDARIN ITALIAN ICE

Steps:

• Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; let cool.
• Whisk cooled syrup, mandarin zest, and liqueur if desired, into juice. Chill for at least 1 hour. Freeze in an ice cream maker, according to manufacturer's directions.