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  • Total Time:
  • Prep Time: 60 min
  • Cook Time: 300 min

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Ingredients

For 6 Servings

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  • 1 cup cold water

Directions

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  • 1 Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow drop-by-drop process.
  • 2 Add the sugar the next morning.
  • 3 Mix very well with a wooden spoon until the sugar is completely dissolved.
  • 4 Pour into a tin or aluminum pan.
  • 5 Place the pan in the freezer.
  • 6 Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour.
  • 7 Remove the pan from the freezer.
  • 8 Cut the ice into pieces with a knife.
  • 9 Place the ice pieces in an ice crusher (or into a blender running at low speed).
  • 10 The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
  • 11 Transfer to individual serving glasses.

Directions

View All Steps
1. Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow drop-by-drop process.
2. Add the sugar the next morning.
3. Mix very well with a wooden spoon until the sugar is completely dissolved.
4. Pour into a tin or aluminum pan.
5. Place the pan in the freezer.
6. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour.
7. Remove the pan from the freezer.
8. Cut the ice into pieces with a knife.
9. Place the ice pieces in an ice crusher (or into a blender running at low speed).
10. The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
11. Transfer to individual serving glasses.
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