• Tommy Centola

Lemon Ice

Updated: Jan 4

Although the first day of summer is 3 days away (June 21), the temperature is already consistently reaching 90.  In the 1970’s and early 80’s, Lemon Ice could be found on most Italian restaurant’s menus. Lemon Ice is a perfect dessert after a large plate of pasta. It is refreshing and light on the stomach. A great ending to any meal.

1 cup fresh Lemon Juice

1 teaspoon grated Lemon Zest

1 1/4 cups Sugar

1 1/4 cups cold Water

In a small saucepan, combine the sugar and water and boil until the sugar is absorbed completely, to make a simple syrup. Place the lemon juice, zest, and simple syrup in the bowl of an ice cream freezer and churn for 20 to 25 minutes or until frozen. Pack into covered container and place in the freezer to harden completely.

Enjoy!!!

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