Lime Italian Ice Food
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
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
ITALIAN ICE
A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4
Provided by -------
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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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