Italian Lemon Ice Recipes

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ITALIAN LEMON ICE (GRANITA)



Italian Lemon Ice (Granita) image

Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Frozen Desserts

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract

Steps:

  • Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
  • Cook, stirring constantly, until the sugar is completely dissolved.
  • Add the salt, stir, and remove the pan from the heat.
  • Stir in the remaining water and let cool to room temperature.
  • Cover and refrigerate for a minimum of 1 hour.
  • Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
  • Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
  • Pour into the chilled metal pan.
  • Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
  • Stir the ice crystals into the center of the pan and return to the freezer.
  • Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
  • To serve, scoop the granita into chilled dessert bowls or goblets.
  • (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
  • Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
  • To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

LEMON-FLAVORED ITALIAN ICE



Lemon-Flavored Italian Ice image

Italian ice is a summertime frozen treat. In the heat of the summer, you usually notice Italian ice carts out and about, selling them to cool off the kids. It is nothing but flavored ice, but is smooth and sweet. The favorite flavors seem to be lemon, strawberry, and chocolate. Italian ice should never contain any non-dairy creamer and always is made with pure cane sugar.

Provided by MaricruzDiazPR

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 2h45m

Yield 6

Number Of Ingredients 4

2 cups water
½ cup cane sugar
1 cup light corn syrup
⅔ cup freshly squeezed lemon juice

Steps:

  • Combine water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in light corn syrup and lemon juice.
  • Allow to cool to room temperature, about 30 minutes.
  • Divide cooled mixture amongst 3 plastic containers and freeze for 1 hour. Scrape ice crystals with a fork and return to freezer until ice is semi-frozen, 1 to 2 hours, scraping ice crystals every 30 minutes.
  • Scoop Italian ice into small serving cups or cones and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 49.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 36.6 mg, Sugar 20.9 g

ITALIAN LEMON ICE



Italian Lemon Ice image

As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!

Provided by tcasa

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 6

Number Of Ingredients 7

5 cups water
⅔ cup white sugar
2 teaspoons lemon zest
¾ cup freshly squeezed lemon juice
12 leaves fresh mint, or as needed
1 lemon, cut into wedges
1 fluid ounce raspberry-flavored liqueur (such as Chambord®)

Steps:

  • Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
  • Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
  • Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
  • Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g

ITALIAN ICE



Italian Ice image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 5

3 cups raspberry syrup (recommended: Torani)
3/4 cup lemon juice
1 lemon, zested
1/4 cup finely chopped fresh mint leaves
5 pounds crushed ice (about 6 ice trays)

Steps:

  • Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.
  • Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.
  • Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.

LEMON ITALIAN ICE



Lemon Italian Ice image

A traditional Italian recipe, lemon ice is the ideal refreshment on a hot summer day. Sweet and tangy, this treat is made with just four ingredients.

Provided by Kyle Phillips

Categories     Dessert     Snack

Time 4h10m

Yield 8

Number Of Ingredients 4

4 cups water
1 cup sugar
1 tablespoon grated lemon zest (about 2 lemons)
3/4 cup fresh lemon juice (about 5 lemons)

Steps:

  • Gather the ingredients.
  • Bring the water to a boil. Add the sugar and stir until dissolved.
  • Allow the water to cool. Add lemon zest and juice and stir to combine.
  • Pour the mixture into a baking pan and place in the freezer.
  • Gently stir the crystals every 30 minutes or so and leave until all of the liquid is crystallized but not frozen solid, and the mixture is smooth-about 3 hours. When you can no longer stir the mixture, scrape it with a fork as it begins to freeze.
  • Scoop into small cups to serve.

Nutrition Facts : Calories 101 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 11 mg, Sugar 25 g, Fat 0 g, ServingSize 5 cups (5 servings), UnsaturatedFat 0 g

PHILLY ITALIAN LEMON ICE



PHILLY Italian Lemon Ice image

Why wait for summer at the boardwalk or county fair to enjoy a refreshing Italian ice? Get out the sugar, lemons and cream cheese and we'll go from there.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 8 servings, 1 cup each

Number Of Ingredients 4

3 cups water
1 cup sugar
Zest and juice from 2 lemons
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Steps:

  • Add water to sugar in medium bowl; stir until dissolved.
  • Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
  • Pour into shallow dish. Freeze 4 hours or until firm.
  • Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 25 g, Protein 1 g

LEMON ICE



Lemon Ice image

This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.

Provided by Chris Bianco

Categories     HarperCollins     Lemon     Lemon Juice     Frozen Dessert     HarperCollins     Ice Cream

Yield 1 quart

Number Of Ingredients 7

3/4 cup sugar
2 tablespoons grated lemon zest
4 cups water
1 teaspoon Cointreau or Grand Marnier
1 1/3 cups fresh lemon juice (8 or 9 lemons)
Special Equipment
Ice cream maker

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.

LEMON ICE



Lemon Ice image

Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

2 cups sugar
1 cup water
2 cups lemon juice
Lemon slices
Fresh mint leaves, optional

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.

Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN LEMON ICE



Italian Lemon Ice image

It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!

Provided by Dee514

Categories     Frozen Desserts

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups hot water
3/4 cup sugar
1/2 cup lemon juice, fresh squeezed
1 teaspoon grated fresh lemon rind
1 1/2 cups sugar
1 quart water
3/4 cup lemon juice, fresh squeezed
1 egg white
1/4 cup sugar
3 ounces white rum

Steps:

  • ***Water Ices*** (serves 4).
  • Melt sugar in hot water, add lemon juice and rind.
  • Let mixture stand for 5 minutes.
  • Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
  • If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
  • ****Roman Style**** (serves 6).
  • Combine sugar and water in saucepan, heat until sugar melts.
  • Add lemon juice.
  • Strain mixture through a very fine sieve.
  • Freeze until mushy, stirring frequently.
  • Beat egg white until stiff.
  • Remove ice mixture from freezer when mushy.
  • Add stiffly beaten egg white and 1/4 cup sugar and mix well.
  • Add rum and mix.
  • Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
  • If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
  • Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.

ITALIAN ICE WITH LEMON SYRUP AND TUTTI FRUTTI SYRUP



Italian Ice with Lemon Syrup and Tutti Frutti Syrup image

Michael's note: These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 lemons, zested and juiced
3/4 cup sugar
Pinch gray salt
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch gray salt
2 twists of peppermill
Ice, to serve

Steps:

  • For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain.
  • For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both!

LEMON ICE



Lemon Ice image

Don't be tempted to use juice from a bottle -- with so few ingredients, every one really counts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 3

1 cup sugar, divided
1 1/4 cups strained lemon juice (from 10 lemons)
3 large egg whites

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.

Nutrition Facts : Calories 113 g, Protein 2 g

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Top Asked Questions

How to make lemon Italian ice at home?
Making bright and tart Lemon Italian Ice at home is super easy. All you need is some sugar, water, a whole bunch of lemon and some lemon extract.
How do you make ice cream with water and lemon juice?
***Water Ices*** (serves 4). Melt sugar in hot water, add lemon juice and rind. Let mixture stand for 5 minutes. Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency. If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
How do you make Italian ice without milk?
Italian ice should never contain any non-dairy creamer and always is made with pure cane sugar. Combine water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in light corn syrup and lemon juice.
What is the best Italian ice recipe?
This recipe for Italian ice is full of fresh fruit flavors. You only need four ingredients for this simple recipe. Start with strawberries and mangos. Then, add a little bit of lime juice to add some tartness and a little bit of honey to balance it out. Put all of the fruit into a blender with some ice and blend until it’s smooth.

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