The Recipe Files:
submitted by perrin on Aug-13-04
servings: (not specified)
This is a recipe from Cook's Illustrated magazine. It's easy, delicious, and cold, for hot August days.
1 cup juice from 5 or 6 large lemons
1 cup (7 ounces) sugar
1/8 teaspoon salt
2 1/4 cups water, preferably bottled or filtered
2 tablespoons vodka (optional, makes fluffier ice)
1. Combine ingredients in medium (at least 3 qt) nonreactive bowl, whisking occasionally to dissolve sugar.
2. Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours.
3. Here they give all these complex instructions about freezing the food processor blade and working quickly, blah blah blah. The gist is that you dump it into a Cuisinart or a blender and pulse it until it's nice and creamy, then eat it.
If you have an ice cream maker, of course that will work too.
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