A favorite summertime classic found at summer camps, on street corners, and at Popsicle stands, this frozen treat has a texture somewhere between an ice pop and sorbet, achieved by pureeing the ice crystals after they’ve formed. It’s cool and bracingly refreshing.–Lucinda Scala Quinn
LC Tartly Lovely Note
Much as we swoon over ice cream, we gotta say, sometimes it’s just too darn hot and humid for something so sweet and rich. Enter this tartly lovely sorbet, still an indulgence but with just enough sugar to appease your sweet tooth and enough lively acidity to keep you from feeling bogged down. No wonder it’s a classic.
Lemon Icey Recipe
- Quick Glance
- 10 M
- 7 H, 30 M
- Serves 6
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh lemon juice
- 1 cup ice cold water
- 1. Combine the sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Remove the simple syrup from the heat and let cool.
- 2. Combine the lemon juice and 1 cup simple syrup in an 8-inch square baking dish. Transfer to the freezer and chill, raking the mixture with a fork every 30 minutes, until flaky and frozen, about 3 hours total.
- 3. Transfer the frozen mixture to a blender and puree with the water. Divide among six 4-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours or up to 2 days. Remove from the freezer 15 to 20 minutes before serving.
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