This recipe is quite possibly my all-time favorite. Any time I have friends over for dinner, I make sure this figures into dessert plans. Often times, no dinner is necessary -- I just tell guests who happen to be over that they've got to try this! And now that they've tried my lemon ice, I make sure to always have a pint stockpiled in the freezer - just in case I have an unannounced guest.The real secret here is to freeze the ice a second time. For that reason, the ice has to be made two days in advance. There's really no way around it. Here's how you do it.
WHAT TO GRAB:
1 and 1/2 cups of sugar
2 cups of water
1 piece of ginger (like 3 inches long, peeled and chopped into four pieces)
Zest of 2 lemons, chopped
1 cup of lemon juice
Crushed Ice (I use one full ice-cube tray)
HOW YOU DO IT:
1. First things first. Combine the water and sugar in a saucepan, over medium heat, until the sugar dissolves. Like five or ten minutes, but don't let it boil.
2. Dump the ginger into the sugar water, and give it two minutes over the heat. After two minutes, remove the saucepan from the heat, and just let the ginger seep in the hot water. (I like to chop the pieces into four long thin slices to increase the surface area -- I think it helps increase the flavor).
2. Dump the ginger into the sugar water, and give it two minutes over the heat. After two minutes, remove the saucepan from the heat, and just let the ginger seep in the hot water. (I like to chop the pieces into four long thin slices to increase the surface area -- I think it helps increase the flavor).
Step 2.5 (Optional). If you really want to impress folks -- and who doesn
't? -- you can hollow out the lemons, freeze them, and then present the ice in the frozen lemon shells. This takes some time and some patience, but it does add to the presentation. Cut the lemons at the top 1/3, reserving the tops for later. You should also cut a thin slice from the bottom, so that the lemons will lay flat. Using a tablespoon, hollow out the lemons as best you can, while being sure not to pierce the lemons themselves. Then go ahead and freeze the shells and bring them out as necessary!
't? -- you can hollow out the lemons, freeze them, and then present the ice in the frozen lemon shells. This takes some time and some patience, but it does add to the presentation. Cut the lemons at the top 1/3, reserving the tops for later. You should also cut a thin slice from the bottom, so that the lemons will lay flat. Using a tablespoon, hollow out the lemons as best you can, while being sure not to pierce the lemons themselves. Then go ahead and freeze the shells and bring them out as necessary!3. In the meantime, squeeze your lemons (or the removed pulp). Until you have about 1 cup of strained lemon juice. No seeds or pulp please. This could be about six lemons.
4. Now you're ready to go! Combine the crushed ice, lemon juice, and ginger syrup (minus the ginger!) in a large blender. Give it a whirl. Add the chopped lemon zest, and give it one more whirl.
5. Pour the mixture (essentially lemonade at this point) into three plastic cups. Cover the cups and freeze them overnight.
6. The following day, dump the frozen lemonade cups into the blender again, and mix well. This step really softens the ice and prevents any sort of layering. Pour the softened lemon ice slushy into a large yogurt container (for instance) and place back in the freezer. After a few hours, it's ready when you are!
7. You can serve in the lemon cups (as shown), for great presentation. Or you can serve in cold ramekins, for those who want a larger portion. It's great either way.
No comments:
Post a Comment