italian ice

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~ italian ice ~

A refreshing, warm weather dessert. I love to eat this in place of ice cream because it curbs that craving without the fat…and it has the added benefit of vitamins from the fruit juice. Also, lovely served in tiny little scoops as a “palate cleanser” between courses of a more elaborate meal. Have fun with this recipe. Substitute different fruit juices and herbs…blackberry tarragon, lemon thyme, raspberry vanilla, the possibilities are endless.

2 cups water

2 cups sugar

juice from 3 large grapefruit

juice from one orange

zest from one orange

1/2 teaspoon pure peppermint extract OR 2 Tablespoons fresh mint, chopped fine

Boil the water and sugar. Set aside to cool for 20 minutes. Add the fruit juices and mint. Pour into a freezer safe bowl and “rake” with a fork every hour until the ice is the desired consistency. It will take at least 8 hours for it to be set enough to be scoopable, so you may want to mix this up and let it set in the freezer over night. Serve in pretty parfait cups, ice bowls with flowers frozen inside of them, or hollowed citrus halves.



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