This is a print preview of "Authentic Italian Lemon Ice" recipe.

Authentic Italian Lemon Ice Recipe
by Claudia lamascolo

This is the time of the year when this one hits the spot, so I had to make a special repost to remind everyone of this great refreshing ice!

Back in Upstate NY, where I grew up. We couldn't wait for June to arrive,

that's when our local Italian bakeries started to make this delicious Italian ice.. Then when we were fortunate enough to have a nice hot day everyone would rush down to the bakery and hope they didn't run out of it, to buy a quart or more.....so good! We would have to stand in long lines!

Here is our family recipe and our version of this lemon ice....if you aren't as fortunate to live near a wonderful Italian Pastry Shop, this will be a treat!

Italian Lemon Ice......

Updated Photo's July 2012

2 cups of bottled water

2 cups sugar

Zest of 2 lemons ( grated and set aside) around 1 tablespoon

1 1/2 cups of fresh lemon juice (I use all fresh lemons) note: (if using reconstituted) use at least 2 fresh lemons squeezed and enough reconstituted juice to make one cup.

Heat water and sugar to boiling. Simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in lemon juice and zest. Cool to room temperature. Divide evenly to three ice trays freeze until almost frozen, stirring every half hour when slushy freeze over night.

Note:

This mixture has to be put in a container and then slightly frozen before using an ice cream maker. After freeing, put the slushy mixture into the ice cream maker it takes around 35 to 40 minutes to reach a perfect consistency.

( To use Ice cream maker, make sure mixture is slushy before adding to machine (follow manufacturer instructions).

Take ice trays out, shave frozen with a food processor from mixture in ice trays which is recommended, you can use the back of a fork however much harder to do. If you have a hard time getting this shaved with a fork or getting this out of the trays, microwave for 20 seconds remove ice . Serve when you have a slushy but frozen consistency. Keep in air tight container, in freezer.

**This method won't come out right without stirring every half hour.

Here are some optional flavors following same instructions: always boiling the water and sugar together first to make a simple syrup.