Lemon Ice Cubes Recipes

LEMONADE WITH LEMONADE ICE CUBES

Steps:

• In a large pitcher, whisk the lemon juice and sugar until sugar is dissolved. Add the water to taste. Fill 2 ice-cube trays with the lemonade and place a mint leaf and a piece of cut up orange segment in each compartment. Reserve the rest in the refrigerator. When frozen, turn them into a frozen bowl or an ice sculpture and place on a buffet with the pitcher of lemonade beside them to serve over the ice cubes.
• Notes about the recipe: I love making ice cubes with surprises inside that add more flavor to a drink once they melt. And why have a melting ice cubes dilute a drink? Make it from something flavorful and it will add rather than take away from the taste. At Tru I make pineapple water ice cubes with candied lemon rind imbedded and serve them with plum or rhubarb lemonade.

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.

GRANDMA PEGGY'S LEMON ICE

Steps:

• Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
• Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

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.

HALF AND HALF WITH LEMONADE ICE CUBES

Steps:

• Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid.
• Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend.

LEMON OR STRAWBERRY ICE CUBES

Steps:

• Puree strawberries with water and stevia. Or lemon juice, mix with water, and mint. Pour fresh juice into ice cube trays and freeze.
• Add to cold drinks, recipes, and teas for added flavor.

LEMONADE WITH STRAWBERRY ICE CUBES

Steps:

• Mix lemon juice and sugar in a pitcher until sugar dissolves.
• Add water and refrigerate.
• For ice cubes, puree strawberries and sugar together in a blender and pour into an ice cube tray.
• To serve, place a couple of strawberry ice cubes in a glass and pour lemonade over to fill.

LEMON VERBENA ICE CUBES

Steps:

• Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf, cover with water, and freeze for up to 1 week.