Orvieto Lemon Ice Recipes
LEMON ICE
Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.
Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.
CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
LEMON ICE
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Provided by Chris Bianco
Categories HarperCollins Lemon Lemon Juice Frozen Dessert HarperCollins Ice Cream
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add the Cointreau or Grand Marnier and lemon juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours.
- Churn the mixture in the ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.
- Serve the ice in paper cups or small bowls.
SPARKLING SUGAR-FREE LEMON ICE
Use real lemon juice for this refreshing Sparkling Sugar-Free Lemon Ice. This sugar-free lemon ice is a tasty treat for the warmer months, but you'll want to enjoy it all year long.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add seltzer, lemon zest and juice; stir. Pour into 9-inch square pan; cover.
- Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 min. to soften slightly.
- Beat with electric mixer or blend in blender on high speed until smooth. Spoon into six dessert dishes. Store leftovers in freezer.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 1 g
ITALIAN LEMON ICE
As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 5h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g
ORANGE AND LEMON ICE
This is one of the typical refreshing desserts of the Middle East. You can easily substitute crushed melon or strawberries or your favorite fruit.
Provided by Mirj2338
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved.
- Cool slightly and strain.
- Add the juices and rinds, stirring to mix well, or whirl in a food processor.
- Transfer the liquid to a glass bowl, and freeze to a mush.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
LEMON ORZO PRIMAVERA
Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
Provided by LitleLisa1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g
ORVIETO LEMON ICE
Summer, 1990. My girlfriend had just graduated, and I had just finished my junior year of college. We rented a Renault 5, and drove through western Europe. In Italy, we spent a week staying at the Hotel Duomo in Orvieto. The hotel has been renovated since we stayed; when we were there it had cheap, basic accomodations, but you couldn't beat the price and the location. We spent the days exploring the surrounding area, including four days commuting into Rome, sixty miles to the south. Evenings, we had dinner at one of the small tratorias, and finished with gelati from Gelateria Pasqualetti. At dusk, which in the middle of summer was around nine o'clock, it seemed that the entire town would come out and stroll the streets. We would stroll along with them, Vera with her 'gianduia', hazelnut and chocolate gelato, and me with my 'limon e fragola', lemon and raspberry. As the sky dimmed, we walked past young couples, small knots of schoolkids, and couples with hands entwined, ancient beyond years. The ritual of the 'passeggiata', the evening stroll was compelling, and we didn't miss it, no matter how much touring we had done during the day. Some recipes I can taste in my head before I get them down in the kitchen, and on the page. This Lemon ice is one of those. Even thirteen years later, I judge my lemon ice as to how well it compares to the ones I had in Orvieto. The atmosphere may not be quite as good, but if I make it just right, I can feel the warmth radiating off the sun-warmmed buildings, four thousand miles away.
Provided by Philbo
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil the lemon zest, water, and sugar in a small saucepan for about five minutes.
- Take off the heat, and stir in the lemon juice.
- Put in refrigerator until cold.
- Freeze according to your ice cream maker's directions.
Nutrition Facts : Calories 169.6, Sodium 2.4, Carbohydrate 44.5, Fiber 0.3, Sugar 42.4, Protein 0.1
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