Ingredients for Italian Water Ice Lemon
- 2 cups water
- 1 ½ cups granulated sugar
- Lemon Juice
- Lemon, Rind Of
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How to Make Italian Water Ice Lemon
- In a saucepan, combine 2 cups of water and 1 ½ cups of granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Boil for 5 minutes.
- Remove from heat and let the sugar syrup cool completely to room temperature. This is crucial to prevent the ice from becoming icy.
- While the syrup cools, zest and juice 2 large lemons. Add the lemon zest and juice to the cooled syrup, stirring gently to combine.
- Pour the mixture into a shallow, freezer-safe dish (approximately 9x13 inches).
- Place in the freezer. Once the mixture begins to freeze around the edges (about 30 minutes), remove it from the freezer.
- Using a fork, vigorously scrape and stir the ice crystals from the edges into the center, making sure to incorporate any settled lemon zest. Return to the freezer.
- Repeat step 6 every 30-45 minutes for the first 2-3 hours, or until the mixture is mostly frozen but still slushy.
- Once the mixture reaches a slushy consistency, cover the dish and freeze for at least 4-6 hours, or preferably overnight, to allow it to fully set.
- To serve, use a sharp-edged spoon or ice cream scoop to scrape thin layers from the top of the frozen water ice. The sharper the edge, the better the shavings!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
404g
Fat
0g
Carbs
34g
