Recipe Details
Ingredients
-
4cupscold water
-
⅞cupwhite sugar
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2tablespoonslemon zest
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1cupfreshly squeezed lemon juice
-
1teaspoonlemon extract
Cooking Directions
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Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
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Whisk in lemon juice and lemon extract. Pour into a baking pan about 9×13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
Chef John
Cook’s Notes:
For the sugar, 7/8 cup equals 14 tablespoons.
Some people prefer their lemon ice on the slushy side. My preference is fully frozen, like shaved ice.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories94 | |
| % Daily Value * | |
| Sodium 4mg |
0% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 0g |
1% |
| Total Sugars 23g |
|
| Protein 0g |
0% |
| Vitamin C 16mg |
18% |
| Calcium 8mg |
1% |
| Potassium 42mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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