Lemon-Lavender Ice
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes, plus 4 hours freezing
Yield
Serves 4 to 6 (Makes 4 generous cups)
Ingredients
Before You Begin
If your tap water has “off” flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but can be omitted if desired. Freezers differ in temperature, therefore a wide range for freezing time is given in the recipe. Lemon ice does not keep well; it’s best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below) because the cubes can be frozen for up to 5 days and can be processed, which takes no more than a couple of minutes, whenever you’re ready. Ideally, serve the lemon ice in dishes or bowls that have been chilled in the freezer. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.
Instructions
- Bring sugar, salt, and 1 cup water to simmer in small nonreactive saucepan over medium-high heat, stirring occasionally to make sure that sugar dissolves. Off heat, stir in lavender; let steep 5 minutes, then strain mixture through fine mesh strainer into medium bowl. Stir in remaining 1 1/4 cups water, vodka, and lemon juice. Cool to room temperature, about 15 minutes.
- Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
- If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine.Follow manufacturer’s directions.
- Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days). Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes. Attach chilled work bowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl. Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
to freeze in ice cream machine
to freeze in ice cube tray for processing in food processor
Time
40 minutes, plus 4 hours freezingYield
Serves 4 to 6 (Makes 4 generous cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the best lemon ice recipe, we used bottled water to get the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon ice recipe can be processed in one of three ways: with an ice cream machine, a food processor, or the traditional stirring method.
Before You Begin
If your tap water has “off” flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but can be omitted if desired. Freezers differ in temperature, therefore a wide range for freezing time is given in the recipe. Lemon ice does not keep well; it’s best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below) because the cubes can be frozen for up to 5 days and can be processed, which takes no more than a couple of minutes, whenever you’re ready. Ideally, serve the lemon ice in dishes or bowls that have been chilled in the freezer. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.
Instructions
- Bring sugar, salt, and 1 cup water to simmer in small nonreactive saucepan over medium-high heat, stirring occasionally to make sure that sugar dissolves. Off heat, stir in lavender; let steep 5 minutes, then strain mixture through fine mesh strainer into medium bowl. Stir in remaining 1 1/4 cups water, vodka, and lemon juice. Cool to room temperature, about 15 minutes.
- Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
- If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine.Follow manufacturer’s directions.
- Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days). Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes. Attach chilled work bowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl. Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
to freeze in ice cream machine
to freeze in ice cube tray for processing in food processor
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