Lemon-Lavender Ice

Published July 1, 2003.

Why this recipe works:

For the best lemon ice recipe, we used bottled water to get the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon ice recipe can be processed in one of three ways: with an ice cream machine, a food processor, or the… read more

For the best lemon ice recipe, we used bottled water to get the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon ice recipe can be processed in one of three ways: with an ice cream machine, a food processor, or the traditional stirring method.

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Makes generous 4 cups, serving 4 to 6

If your tap water has “off” flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but can be omitted if desired. Freezers differ in temperature, therefore a wide range for freezing time is given in the recipe. Lemon ice does not keep well; it’s best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below) because the cubes can be frozen for up to 5 days and can be processed, which takes no more than a couple of minutes, whenever you’re ready. Ideally, serve the lemon ice in dishes or bowls that have been chilled in the freezer. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.

Ingredients

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