- * Note: Limoncello is an Italian liqueur. Look for it at specialty liquor stores and gourmet grocery stores.
- Combine the sugar and water in a small saucepan and bring to a simmer. Simmer just until the sugar dissolves and turns clear, 1 to 2 minutes. Remove the pan from the heat and let the mixture cool to room temperature.
- Stir in the limoncello and lemon juice. Chill the mixture in the refrigerator until cold, 1 hour, then freeze in an ice cream maker according to the manufacturer's instructions.
- If you're not using a machine, pour the chilled mixture into a 9-inch square metal baking pan and freeze. After half an hour, remove the pan from the freezer. Scrape down the sides and bottom of the pan with a metal spatula. Chop the frozen lumps into liquid, then return the pan to the freezer. Repeat the process every half hour until the ice becomes slushy. This should take about 1 1/2 hours.
- Spoon the ice into glasses and serve. To serve the ice later, spoon it into a plastic container with a tight-fitting lid and return it to the freezer.
- This recipe yields 6 servings.
- Each serving: 137 calories; 1 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 25 grams carbohydrates; 0 protein; 0.04 gram fiber.
- Comments: This refreshing lemon ice makes a wonderful end to dinner. Or, to impress, serve it as a palate-freshener between courses; in that case, reduce the amount of sugar slightly for a tangier flavor. An ice cream maker produces the best ice with a nice light texture, but don't despair if you don't have one. You can freeze the ice in your freezer, though it takes a bit longer.
Notes:
Recipe by Donna Deane, Times Test Kitchen Director |
