Citrus Ice Recipes

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

LEMON ICE I

Steps:

• In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
• You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.

LEMON ICE

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

CITRUS ICE POPS

Steps:

• Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
• Mix the vanilla yogurt with the strawberries, and chill.
• Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

CITRUS ICED TEA WITH MINT

Steps:

• In a Dutch oven, bring 1 qt. of water to a boil. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. , In a large container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.

CITRUS ICE CUBES

Steps:

• Place fruit on a tray and put into the freezer for at least 4-5 hours. Use them in place of ice cubes to chill drinks.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.