Julee Rosso, Sheila Lukins

Lemon Ice

Preparation info
  • 1 quart of very intense ice, at least

    6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 2 cups strained fresh lemon juice
  • 2 cups water
  • 2 cups

Method

  1. Combine the lemon juice with the water in a small saucepan. Stir in the sugar.
  2. Set the saucepan over medium heat. Bring to a boil, stirring constantly, then remove from the heat and cool to room temperature.
  3. Pour the lemon mixture into a shallow pan (an 8-inch square cake tin is ideal) and set it in the freezer.
  4. The ice will be ready in 3 to