2000s Recipes + Menus
Philadelphia Lemon Water Ice
Makes about1 quart
- Active time:10 min
- Start to finish:3 3/4 hr (includes chilling and freezing)
August 2009
This recipe is so simple, it is—as our mothers used to say—as easy as falling off a log. With a few bright yellow lemons, a cup of sugar, and some water, you can churn up a refreshing dessert that will make you more popular than Mister Softee. And check out our list of eight great places to find water ices in Philadelphia.
- 2 1/2 cups water
- 1 1/2 teaspoons grated lemon zest
- 1 cup sugar
- 2/3 cup fresh lemon juice
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Equipment:
an ice cream maker
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Heat water, zest, sugar, and a pinch of salt in a 2- to 3-qt saucepan over medium heat, stirring, until sugar has dissolved. Transfer to a large glass measure and stir in lemon juice. Chill, uncovered, until very cold, 3 to 6 hours. Freeze in ice cream maker.
Cooks’ note:
- Water ice keeps, frozen, 1 week. Let soften at room temperature 10 minutes before serving.
- Keywords
- gourmet entertains,
- dessert,
- summer,
- ian knauer
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