Ices

Strawberry Ice

 

Yield: 4 cups

 

 

Ingredients

 

4 cups hulled and sliced strawberries

 

¼ cup cold water

 

2 tablespoons Turbinado sugar

 

2 tablespoons honey

 

2 lemons, juiced, pips removed

 

3 cups water

 

 

 

Steps

1. Bring ¼ cup cold water to a boil.
2. Add sugar. Stir until dissolved.
3. Remove from heat and allow to come to room temperature.
4. Mix the strawberries, sugar syrup, honey and lemon juice with water and puree.
5. Place a a shallow shallow dish with cover in the ice house to chill for three hours. Remove dish from ice house and pour the strawberry mixture into the dish and cover. Place in ice house and freeze for an hour. Stir the ice crystals into the center of the pan and return to the ice house. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
6. Scrape surface to remove ice crystals and place in serving bowl.
7. Garnish with a strawberry rose.

 

 

Lemon Ice

Yield: 4 cups

Ingredients

 

3 cups cold water

 

1 cup Turbinado sugar

 

1 pinch salt

 

1 cup freshly squeezed lemon juice (juice of about 6 medium lemons)

 

2 teaspoons lemon extract

 

 

 

Steps

1. Place a a shallow shallow dish with cover in the ice house to chill for three hours.
2. After approximately 1 hour, place water and sugar in a saucepan over medium heat. Stir until sugar is completely dissolved.
3. Add the salt, stir, and remove the saucepan from the heat. Place on a hot pad and allow to cool to room temperature.
4. Cover and refrigerate for 1 hour.
5. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
6. Pour into the chilled metal pan.
7. Place the pan in the ice house for 30-60 minutes, or until ice crystals form around the edges.
8. Stir the ice crystals into the center of the pan, cover, and return to the ice house.
9. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
10. Scrape the ice crystals off the top with a sturdy spoon. Place in serving dish.
11. Garnish with fresh mint.
12. Serve.