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3 Ratings
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4 star values:
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3 star values:
2
2 star values:
1
1 star values:
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Lemon Icey
Recipe Summary
Yield: Makes six 4-ounce servings
Ingredients
Ingredient Checklist
1 cup lemon juice (from 5-6 lemons)
1 cup simple syrup
Gallery
Lemon Icey
Recipe Summary
Yield: Makes six 4-ounce servings
Gallery
Lemon Icey
Lemon Icey
Lemon Icey
Recipe Summary
Yield: Makes six 4-ounce servings
Recipe Summary
Yield: Makes six 4-ounce servings
Yield: Makes six 4-ounce servings
Makes six 4-ounce servings
Ingredients
Ingredients
- 1 cup lemon juice (from 5-6 lemons)
- 1 cup simple syrup
Directions
Combine lemon juice and simple syrup in an 8-by-8-inch glass baking dish. Transfer to freezer and freeze, raking with a fork every 30 minutes, until flaky and frozen, about 3 hours.
Transfer to a blender and puree with 1 cup ice-cold water. Divide among five 5-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours.
Remove from freezer 15 to 20 minutes before serving.
Reviews
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Lemon Icey
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Icey
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
