Italian Lemon IceOur temps reached into the 90s this week proving there’s still some summer left before the leaves start turning. Celebrate sunshine with this recipe for Italian lemon ice from Dr. Jessie Voigts, the force behind Wandering Educators.


My husband remembers heading to New York City when he was young, to visit relatives. Every block, he said, he’d see an Italian lemon ice cart and beg his mother for one. And, in his memory, he did NOT receive a delicious lemon ice every block. Now we know that memories can be faulty, but I have a feeling she bought him plenty of lemon ices.


Recently, I found a recipe for Philadelphia Lemon Water Ice on Gourmet. I miss that magazine, and am so grateful that there is still Gourmet goodness pouring through online. I’ve tweaked it a bit, and we make it often – my husband savoring every spoonful, remembering hot afternoons in New York City, and now enjoying an abundance of Lemon Ice. We’ve also tried Lime Ice – delicious! Just switch out half the lemons for limes.

Lemon ice recipe



  • 2 1/2 cups water
  • 1 cup sugar
  • Zest from 4 lemons
  • fresh lemon juice from 4 lemons



Heat the water, sugar, and lemon zest until sugar is dissolved. Pour into a glass container with the lemon juice (I use a 4 cup measuring cup), and refrigerate for at least 4 hours – 6+ is better (but who thinks of things that early?).  Put into your ice cream maker and freeze. The cool thing is that it starts out as liquid, and then forms little balls, and THEN turns into lemon ice. If you don’t have an ice cream maker, then you can make lemon shaved ice – pour it in a loaf pan, and then when it is frozen, shave off what you’d like to eat.

Mixing lemon ice


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