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Lemon Ice and Losing My Innocence in New York City

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New York, stirring a few lemon seeds into their tubs, so that people would think they were using real lemons.

They weren’t, which sort of disappointed me at the time, but eventually I came to appreciate the hustle. I loved the story, but it also had me facing the cold, hard truth that all is not what it seems. What else wasn’t real? Anyway, that’s about as heavy as I want to get on this pleasant summer evening.

This couldn’t be any easier to make, and you can really play around with the texture, depending on what you’re into. Some people will stop at the slushy stage, but I generally keep freezing and forking until I have shaved ice crystals. I love the contrast between that light texture; and bright, vibrant flavor. I really hope you give this a try soon. Enjoy!


 Ingredients for 8 portions:
4 cups cold water
7/8 cup sugar (14 tablespoons)
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice (about 8 to 10 lemons)
1 teaspoon lemon extract

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.