Lemon Lime Pineapple Italian Ice Recipes

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Steps:

• Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.

Steps:

• Place 9"x12" metal cake pan in freezer to pre-chill. (This also allows for you to clear room for the pan as well).
• Place 6 cups of water in pot with 1 cup of Splenda. Bring to a simmer allowing the Splenda to dissolve.
• Remove the pot from heat and allow to cool while stirring in the 1 cup of lemon juice, 3/4 cup pineapple juice, and 1/4 cup lime juice to the pot.
• Pour the liquid into the pre-chilled cake pan and place in freezer. Check every 30-45 mins 3- 4 times and scrape ice that is forming off edges into the center.
• Once I get a slushy ice mix I pour the mixture into saved 4 oz. Luigi Italian Ice containers. This mixture produces about ten 4 oz. cups. I then cover each individual cup with freezer press and seal wrap. Then I place the cups back into the cleaned out cake pan to place back into the freezer until l they freeze solid.

Steps:

• Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Steps:

• Muddle mint with drink mixes in punch bowl.
• Add pineapple juice; stir until mixes are dissolved.
• Stir in soda and add fruit just before serving.