The following recipe was written by a former editor of the Bellaonline Cajun-Creole Column.
¼ cup cold water, divided
3 cups water
2 teaspoons unflavored gelatin
2 cups sugar
¾ cup lime juice
2 tablespoons lemon juice
2 teaspoons grated lemon peel
green food coloring (optional)
Set your refrigerator control at its coldest operating temperature.
Pour ¼ cup of the cold water into a small cup. Sprinkle the gelatin evenly over the water. Let stand about five minutes to soften.
Meanwhile, heat 3 cups of water until very hot, but not boiling. Remove from heat and immediately stir in the softened gelatin until it’s completely dissolved.
Add the sugar, stirring until it’s completely dissolved.
Into the gelatin mixture, blend the lime juice, lemon juice and grated lemon peel.
(Optional) Mix in the green food coloring one drop at a time until the desired color is achieved.
Cool to room temperature, and pour into a metal or glass pan. Freeze for 3 – 4 hours, until firm; stir 2 or 3 times during the freezing process.
Serve in chilled sherbet glasses.
Apricot Ice - Decrease the hot water to 1 ½ cups and the sugar to 1 cup. Substitute 2 cups of apricot nectar for the lime juice and orange juice for lemon juice. Omit food coloring.
Orange Ice - Decrease hot water to 2 cups and sugar to 1 ¼ cups. Substitute 2 cups of orange juice for lime juice and orange peel for lemon peel. If desired, use orange food coloring.
Raspberry Ice – Decrease hot water to 2 cups and sugar to ¾ cups. Omit lime juice and lemon peel. Force 1 pint of sorted, rinsed and drained raspberries through a fine sieve. Blend sieved raspberries into gelatin mixture with lemon juice. Omit food coloring.
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Content copyright © 2022 by Sandie Jarrett. All rights reserved.
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