This lemon ice, made with lemon juice, sugar, and water, is a summer classic. No ice cream maker required. (Doesn’t just looking at it make you feel cooler?)
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. Somewhere between Slurpy and sorbet, it’s sorta sophisticated to the palate but blessedly simple to make. No wonder it’s a classic. Originally published August 20, 2013.–Renee Schettler Rossi
- 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 scooping and slurping.