Lemon-Lime 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.

less

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 tequila yields the best texture, but it can be omitted if desired. Because freezers differ in temperature, a wide range of freezing times 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); the ice 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. 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

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection