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Frozen: Lemon Ice




Source of Recipe


Pulp Kitchen


Recipe Introduction


The French call it grah-NEE-tay; the Italians grah-nee-TAH. Either way you say, they all abide by the same rule of thumb: 3 parts water, to one part sugar with lemon peel
and lemon juice as flavoring.


List of Ingredients




3 cups water
1 cup sugar
1-1/2 teaspoons grated lemon peel
3/4 cup fresh squeezed lemon juice



Recipe



Boil water. Stir in sugar until dissolved.
Remove from heat and cool to room temperature.
Stir in lemon peel and lemon juice.
Pour into large, rectangular casserole, or whatever kind of pan that not only fits into your freezer, but allows the lemon liquid to lay thin.
Freeze.

After first freeze, use a spoon to scrape the ice into
shavings. Pat down and refreeze.
Scrape again and divide into small cups or ramekins.
Keep in freezer until nearly ready to serve.
Allow them to sit a few minutes before serving.