Sparkling Lemon Ice Recipes

SPARKLING SUGAR-FREE LEMON ICE

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add seltzer, lemon zest and juice; stir. Pour into 9-inch square pan; cover.
• Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 min. to soften slightly.
• Beat with electric mixer or blend in blender on high speed until smooth. Spoon into six dessert dishes. Store leftovers in freezer.

SPARKLING LEMON & AMARETTI ICE

Steps:

• Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
• Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
• Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
• Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
• Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

HOMEMADE SPARKLING LEMONADE

Steps:

• In the serving glass glass, stir the simple syrup and lemon juice. Add ice and top with soda water and stir gently to combine. Garnish with lemon wedge and serve with ice (makes 10 ounces or 1 1/2 cups).
• In a large pitcher, combine 1 1/2 cups simple syrup, 1/2 cups lemon juice, and 6 cups soda water. Add ice and serve (makes 8 1 cup servings).

LEMON ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

SPARKLING LEMON ICE

Steps:

• 1. Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in seltzer, lemon juice, and peel. Pour into 9-inch square pan cover.2. Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes.3. Beat with electric mixer or blend in covered blender container on high speed until smooth. Spoon into dessert dishes. Store leftover ice in freezer.EXCHANGESPYRAMID SERVINGS Free FoodNUTRITION FACTSCalories 10 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 0 mgSodium 50 mgCarbohydrate 1 g Dietary Fiber 0 g Sugars 0 gProtein 1 gReprinted with permission of Kraft Foods, Inc.