Italian Ice Food

ITALIAN ICE

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.

ITALIAN ICE

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.

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.

ITALIAN LEMON ICE (GRANITA)

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.