Guest Author - Vannie Ryanes
Everyone liked this easy recipe last summer, so I thought I would share it again. The lemon rind makes this so good. This lemon ice recipe makes a quick and easy refreshing desert. A nice touch with spicy meals. An ex co-worker of mine used to make this every summer.
2-1/2 cups boiling water
1 to 1-1/2 cup raw sugar (or regular granulated sugar)
3 tbsp. grated lemon rind
1/3 cup fresh lemon juice
Decoration: Sprig of mint, chopped (optional)
Add ingredients to boiling water, stir and cool. When cool pour into a medium sized pan, cove with clear wrap and place in your freezer overnight. When ready to serve use fork or knife to break the frozen block into chunks. Place chunks in blender on pulse until smooth. Serve immediately. Use small scoop or tablespoon to serve. Use shreds of lemom rind with white pith removed for decoration over lemom ice. If using mint sprinkle sparsley over lemon ice.
Serve with any thin cookie or wafer.
Serves 5 or 6