Lemon Lime Pineapple Italian Ice Food

LEMON ITALIAN ICE

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.

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.

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.

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.

SAUCES - APRICOT LEMON GLAZE/ LIME DAIQUIRI/ PINEAPPLE GINGER

Steps:

• Apricot Lemon Glaze Heat ingredients together, until well blended.
• Baste often while cooking chicken, chops, ham steaks or sweet potatoes.
• Lime Daiquiri Sauce Combine daiquiri mix with butter and honey in pan.
• Add juice and finely grated lime peel.
• Heat until butter is melted.
• Baste chicken or pork during the last 15 minutes of cooking.
• Pineapple Ginger Sauce Combine ingredients in pan.
• Boil uncovered, stirring occasionally until most of the liquid has evaporated.
• (12 min.) Baste meat-- and enjoy.

PINEAPPLE WHITE WINE COCKTAIL

Steps:

• Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

ITALIAN LEMON FROZEN DESSERT

Steps:

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely., Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.

LEMON-LIME PINEAPPLE ITALIAN ICE

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.