Oh, and I like the Lemon Ice; the other ices we weren't too fond of, but there's something about lemon ice in the summertime that really hits the spot!
Ok, I just found it at their website so I can share it :)
Lemon Ice
Published July 1, 2003.
Makes generous 4 cups, serving 4 to 6
If your tap water has off flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but it can be omitted if desired. Because freezers differ in temperature, a wide range of freezing times is given in the recipe. Lemon ice does not keep well; it's best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below); the ice cubes can be frozen for up to 5 days and can be processed--which takes no more than a couple of minutes--whenever you're ready. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.
Ingredients
1 cup lemon juice from 5 or 6 large lemons
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2 1/4 cups water, preferably spring water (see note)
2 tablespoons vodka (optional)
Instructions
1. Combine ingredients in medium (at least 3-quart) nonreactive bowl, whisking to dissolve sugar.
2. Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
Alternative Freezing Methods
TO FREEZE IN ICE CREAM MACHINE:If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine.
Follow manufacturer’s directions.
TO FREEZE IN ICE CUBE TRAY FOR PROCESSING IN FOOD PROCESSOR:Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days). Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes. Attach chilled work bowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl. Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
AND I just saw that they have a recipe for Lemon-Lime Ice; same instructions as above and here are the ingredients:
Ingredients
1/2 cup lemon juice from 3 or 4 large lemons
1/2 cup lime juice from 4 or 5 large limes
1 cup granulated sugar (7 ounces)
2 1/4 cups water, preferably spring water (see note)
2 tablespoons tequila (optional)
1/8 teaspoon table salt
And no I don't work for them, as TWO different people asked me today - I'm not sure whether to laugh (when I read the first question) or cry (I felt a bit dismayed on the second time) as that seems a bit duplicitous, but I can easily cut and paste their recipes so those are the only ones I can quickly share here... :)
Hmmm, the curd is a good idea! I don't think that the juices have as nice of a flavor after they're left over, so I would maybe hesitate to make something fancy with it, but I like the other comment about making lemon or lime-aid with it! Normally it takes so many lemons and limes to make, and now you have the opposite problem of surplus, so that sounds perfect!
Serve salad for dinner and use your lemon juice to make a big batch of salad dressing (mustard, honey, olive oil, salt and pepper, or other variation). Save leftover dressing in a jar in the refrigerator.
All that juice would "keep" nicely made into sorbet or sherbet. Then there's Mrs. Larkin's Lemon Posset... (I think it's hers, anyway.) I've a lovely recipe for Frozen Lemon Mousse.
If you are making jam with fresh berries or fruit, lemon juice is usually a required ingredient. Also, using lemon or lime juice in salad vinaigrettes is divine. Ina also has a great tequila lime grilled chicken recipe.
13 Comments
Ok, I just found it at their website so I can share it :)
Lemon Ice
Published July 1, 2003.
Makes generous 4 cups, serving 4 to 6
If your tap water has off flavors, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon ice made with spring or mineral water. The addition of vodka yields the best texture, but it can be omitted if desired. Because freezers differ in temperature, a wide range of freezing times is given in the recipe. Lemon ice does not keep well; it's best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below); the ice cubes can be frozen for up to 5 days and can be processed--which takes no more than a couple of minutes--whenever you're ready. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.
Ingredients
1 cup lemon juice from 5 or 6 large lemons
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2 1/4 cups water, preferably spring water (see note)
2 tablespoons vodka (optional)
Instructions
1. Combine ingredients in medium (at least 3-quart) nonreactive bowl, whisking to dissolve sugar.
2. Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir before serving to incorporate. Scoop into chilled serving dishes and serve immediately.
Alternative Freezing Methods
TO FREEZE IN ICE CREAM MACHINE:If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it. Also, the lemon mixture should be thoroughly chilled before it is added to the machine. The lemon ice can be served directly from the machine, even if made in a canister-style machine.
Follow manufacturer’s directions.
TO FREEZE IN ICE CUBE TRAY FOR PROCESSING IN FOOD PROCESSOR:Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days). Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes. Attach chilled work bowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl. Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
AND I just saw that they have a recipe for Lemon-Lime Ice; same instructions as above and here are the ingredients:
Ingredients
1/2 cup lemon juice from 3 or 4 large lemons
1/2 cup lime juice from 4 or 5 large limes
1 cup granulated sugar (7 ounces)
2 1/4 cups water, preferably spring water (see note)
2 tablespoons tequila (optional)
1/8 teaspoon table salt
And no I don't work for them, as TWO different people asked me today - I'm not sure whether to laugh (when I read the first question) or cry (I felt a bit dismayed on the second time) as that seems a bit duplicitous, but I can easily cut and paste their recipes so those are the only ones I can quickly share here... :)
Yum!
lemon-lime granita.
You can also freeze the juice in smaller portions and use as inspiration and/or need arise!