CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
CREAMY LEMONADE ICE POPS
These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g
CLASSIC LEMONADE ICE POPS
Make and share this Classic Lemonade Ice Pops recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 33m
Yield 9-13 ice pops
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest.
- Bring to a boil, then decrease heat and simmer for 3 minutes.
- Set aside to cool.
- Strain syrup through sieve placed over large measuring cup, discarding solids.
- Whisk in lemon juice and remaining 2 cups water.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
- If you are using an ice pop kit, follow the manufacturer's instructions.
WATERMELON LEMONADE ICE POPS RECIPE
Easy Watermelon Lemonade Ice Pops has to be the easiest recipe ever! With only two ingredients, fresh yummy watermelon, and frozen lemonade concentrate, and two steps you can have a delicious, light and refreshing after school snack that your kids will love.
Provided by Sharon Rigsby
Time 4h5m
Number Of Ingredients 2
Steps:
- Place the watermelon and lemonade concentrate in a blender or food processor. Process for 10-20 seconds or until the mixture is smooth. Pour this mixture through a wire mesh strainer to catch any seeds or solids.
- Fill up your molds leaving a little bit of room at the top because the mixture will expand when frozen. Place the molds in the freezer for an hour to partially freeze and then insert the ice pop sticks. Freeze for an additional 3 hours or until solid.
Nutrition Facts : Calories 95 kcal, Carbohydrate 25 g, Protein 0.3 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 2 mg, Fiber 0.3 g, Sugar 24 g, UnsaturatedFat 0.034 g, ServingSize 1 serving
STRAWBERRY HORCHATA POPS
Fresh strawberries are pureed and stirred into homemade horchata to give this classic Mexican drink a summery twist!
Provided by Jonathan Melendez
Categories Ice Cream
Time 9h
Yield 6 ice pops
Number Of Ingredients 9
Steps:
- In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.
- Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.
- Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.
- Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
- Dip each popsicle, at an angle, into the strawberry crumbs right before serving.
Nutrition Facts : Calories 92.7, Fat 0.5, SaturatedFat 0.2, Cholesterol 1, Sodium 7.4, Carbohydrate 20.9, Fiber 0.9, Sugar 13.6, Protein 1.1
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