LIME ITALIAN ICE
Steps:
- Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.
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.
LEMON-FLAVORED ITALIAN ICE
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
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
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
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
LEMONY PINEAPPLE ICED TEA
I like to garnish this iced tea with some of our sweet Hawaiian pineapple. -Beverly Toomey, Honolulu, Hawaii
Provided by Taste of Home
Time 30m
Yield 20 servings
Number Of Ingredients 6
Steps:
- In a stockpot, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Add mint; steep 5 minutes. Discard mint. Add remaining ingredients, stirring to dissolve sugar., Transfer to pitchers or a large covered container. Refrigerate, covered, until cold. If desired, serve with ice.
Nutrition Facts : Calories 154 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN LEMON ICE
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
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.
LEMON-LIME PINEAPPLE ITALIAN ICE
Make and share this Lemon-Lime Pineapple Italian Ice recipe from Food.com.
Provided by cstsmiles
Categories Frozen Desserts
Time 20m
Yield 10 4 oz. servings, 10 serving(s)
Number Of Ingredients 5
Steps:
- Place 9"x12" metal cake pan in freezer to pre-chill. (This also allows for you to clear room for the pan as well).
- Place 6 cups of water in pot with 1 cup of Splenda. Bring to a simmer allowing the Splenda to dissolve.
- Remove the pot from heat and allow to cool while stirring in the 1 cup of lemon juice, 3/4 cup pineapple juice, and 1/4 cup lime juice to the pot.
- Pour the liquid into the pre-chilled cake pan and place in freezer. Check every 30-45 mins 3- 4 times and scrape ice that is forming off edges into the center.
- Once I get a slushy ice mix I pour the mixture into saved 4 oz. Luigi Italian Ice containers. This mixture produces about ten 4 oz. cups. I then cover each individual cup with freezer press and seal wrap. Then I place the cups back into the cleaned out cake pan to place back into the freezer until l they freeze solid.
Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 5, Carbohydrate 9.9, Fiber 0.1, Sugar 7.2, Protein 0.2
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