Ingredients3 h 10 m servings 94 cals
- 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.
- Cook's Notes:
- For the sugar, 7/8 cup equals 14 tablespoons.
- Some people prefer their lemon ice on the slushy side. My preference is fully frozen, like shaved ice.
Per Serving: 94 calories; 0 g fat; 24.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was so good! i made it more like a slushy with a straw in a glass. i think i ate an iceburgs worth!
I made this for my family and it was delicious! I skipped the lemon zest and added the lemon extract. If I left the lemon extract out it would have been better. I am excited to experiment with o...
My Mom used to make lemon "sherbet" like this when I was little. I remember she poured it into a metal ice cube tray to freeze after she took out the cube dividers. It was always one of my fav...
I made this with grapefruit juice instead and it was really good! I can't wait to make it again!
With spring in the air, this is a very refreshing recipe. My goal is to try it with fresh strawberries next time!! Thanks John