Best Italian Lemon Ice Recipes

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ITALIAN LEMON ICE



Italian Lemon Ice image

As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!

Provided by tcasa

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 6

Number Of Ingredients 7

5 cups water
⅔ cup white sugar
2 teaspoons lemon zest
¾ cup freshly squeezed lemon juice
12 leaves fresh mint, or as needed
1 lemon, cut into wedges
1 fluid ounce raspberry-flavored liqueur (such as Chambord®)

Steps:

  • Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
  • Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
  • Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
  • Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g

ITALIAN LEMON ICE (GRANITA)



Italian Lemon Ice (Granita) image

Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Frozen Desserts

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract

Steps:

  • Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
  • Cook, stirring constantly, until the sugar is completely dissolved.
  • Add the salt, stir, and remove the pan from the heat.
  • Stir in the remaining water and let cool to room temperature.
  • Cover and refrigerate for a minimum of 1 hour.
  • Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
  • Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
  • Pour into the chilled metal pan.
  • Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
  • Stir the ice crystals into the center of the pan and return to the freezer.
  • Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
  • To serve, scoop the granita into chilled dessert bowls or goblets.
  • (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
  • Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
  • To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

ITALIAN LEMON ICE



Italian Lemon Ice image

It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!

Provided by Dee514

Categories     Frozen Desserts

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups hot water
3/4 cup sugar
1/2 cup lemon juice, fresh squeezed
1 teaspoon grated fresh lemon rind
1 1/2 cups sugar
1 quart water
3/4 cup lemon juice, fresh squeezed
1 egg white
1/4 cup sugar
3 ounces white rum

Steps:

  • ***Water Ices*** (serves 4).
  • Melt sugar in hot water, add lemon juice and rind.
  • Let mixture stand for 5 minutes.
  • Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
  • If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
  • ****Roman Style**** (serves 6).
  • Combine sugar and water in saucepan, heat until sugar melts.
  • Add lemon juice.
  • Strain mixture through a very fine sieve.
  • Freeze until mushy, stirring frequently.
  • Beat egg white until stiff.
  • Remove ice mixture from freezer when mushy.
  • Add stiffly beaten egg white and 1/4 cup sugar and mix well.
  • Add rum and mix.
  • Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
  • If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
  • Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.

LEMON-FLAVORED ITALIAN ICE



Lemon-Flavored Italian Ice image

Italian ice is a summertime frozen treat. In the heat of the summer, you usually notice Italian ice carts out and about, selling them to cool off the kids. It is nothing but flavored ice, but is smooth and sweet. The favorite flavors seem to be lemon, strawberry, and chocolate. Italian ice should never contain any non-dairy creamer and always is made with pure cane sugar.

Provided by MaricruzDiazPR

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 2h45m

Yield 6

Number Of Ingredients 4

2 cups water
½ cup cane sugar
1 cup light corn syrup
⅔ cup freshly squeezed lemon juice

Steps:

  • Combine water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in light corn syrup and lemon juice.
  • Allow to cool to room temperature, about 30 minutes.
  • Divide cooled mixture amongst 3 plastic containers and freeze for 1 hour. Scrape ice crystals with a fork and return to freezer until ice is semi-frozen, 1 to 2 hours, scraping ice crystals every 30 minutes.
  • Scoop Italian ice into small serving cups or cones and serve.

Nutrition Facts : Calories 184 calories, Carbohydrate 49.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 36.6 mg, Sugar 20.9 g

ITALIAN GRANITA LEMON ICE CREAM



Italian Granita Lemon Ice Cream image

Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears.

Provided by stile mediterraneo

Categories     Frozen Desserts

Time 50m

Yield 10 serving(s)

Number Of Ingredients 4

10 ounces sugar
1/2 liter water
7 ounces lemon juice
1 big lemon zest, grated

Steps:

  • Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.

Nutrition Facts : Calories 114.1, Fat 0.1, Sodium 2, Carbohydrate 29.7, Fiber 0.1, Sugar 28.8, Protein 0.1

ITALIAN ICE WITH LEMON SYRUP AND TUTTI FRUTTI SYRUP



Italian Ice with Lemon Syrup and Tutti Frutti Syrup image

Michael's note: These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 lemons, zested and juiced
3/4 cup sugar
Pinch gray salt
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch gray salt
2 twists of peppermill
Ice, to serve

Steps:

  • For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain.
  • For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both!

ITALIAN WATER ICE - LEMON



Italian Water Ice - Lemon image

I was searching for Italian Ice and I came across this... Taste great - just make sure you keep stirring it while it is freezing. Check for other flavors I've posted.

Provided by Peeeee

Categories     Frozen Desserts

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 4

1 quart water
2 cups sugar
3/4 cup lemon juice
1 lemon, rind of, grated no white part

Steps:

  • Boil water and sugar together for 5 minutes.
  • Cool.
  • Stir in juice and peel.
  • Pour into shallow bowl and put in freezer.
  • As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
  • Do about every half hour -MUST DO!.
  • When real slushy, stop and freeze overnight.
  • To serve, you must scrape very thin layers of the slush off the top.
  • I use a big spoon with sharp edges moving it sideways.

Nutrition Facts : Calories 398.4, Sodium 5.2, Carbohydrate 103.9, Fiber 0.2, Sugar 101, Protein 0.2

PHILLY ITALIAN LEMON ICE



PHILLY Italian Lemon Ice image

Why wait for summer at the boardwalk or county fair to enjoy a refreshing Italian ice? Get out the sugar, lemons and cream cheese and we'll go from there.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 8 servings, 1 cup each

Number Of Ingredients 4

3 cups water
1 cup sugar
Zest and juice from 2 lemons
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Steps:

  • Add water to sugar in medium bowl; stir until dissolved.
  • Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
  • Pour into shallow dish. Freeze 4 hours or until firm.
  • Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 25 g, Protein 1 g

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