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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 1 |
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Sharp and brassy, lemon ice can be a bitter experience, but it doesn't have to be that way. 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 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; 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. Adapted from America's Test Kitchen. Prep time includes chill/freeze time. Cook time is freeze time. Ingredients:
1 cup granulated sugar (7 ounces) |
1/8 teaspoon table salt |
2 1/4 cups water (preferably spring water) |
1/2 cup fresh mint, torn |
2 tablespoons vodka |
1 cup lemon juice (from 5 or 6 large lemons) |
Directions:
1. Bring sugar, salt, and 1 cup water to simmer in small nonreactive saucepan over medium-high heat, stirring occasionally to make sure that sugar dissolves. Off heat, stir in 1/2 cup lightly packed mint leaves, roughly torn; let steep 5 minutes, then strain mixture through fine-mesh strainer into medium bowl. Stir in remaining 1 1/4 cups water, vodka, and lemon juice. Cool to room temperature, about 15 minutes.
2. Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
3. NOTES:.
4. ALTERNATIVE FREEZING METHODS TO FREEZE IN ICE CREAM MACHINE:.
5. If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine. Follow manufacturer’s directions.
6. TO FREEZE IN ICE CUBE TRAY FOR PROCESSING IN FOOD PROCESSOR:.
7. Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days). Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes. Attach chilled work bowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl. Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
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