Lemon Ice in Lemon Cups
- 6 large lemons
- 1 envelope unflavored gelatin
- 1 cup of sugar
- 2½ cups water mint sprigs for garnish
- With a sharp knife, cut off 1/3 of each lemon from one end. Grate peel from top 1/3 pieces.
- Squeeze juice from all pieces of lemon to make approximately ¾ cup. Discard tops.
- Remove all crushed pulp lemon cups; cut a thin slice off the bottom of each so they can stand. Place in a plastic bag; refrigerate cups.
- In 1-quart saucepan over low heat, cook gelatin, sugar, and water, stirring constantly, until gelatin is dissolved.
- Remove saucepan from heat; stir in lemon juice and grated lemon peel.
- Pour mixture into 9” by 9” baking pan, cover with foil or plastic wrap; freeze about 3 hours until partially frozen.
- Spoon lemon mixture into a chilled large bowl; with mixer at medium speed, beat until smooth but still frozen.
- Return lemon mixture to baking pan; cover; freeze about 2 hours until partially frozen.
- Spoon mixture into a chilled large bowl and with mixer at medium speed beat again as in step 7. Freeze until firm.
- To serve: Let ice stand at room temperature 10 minutes. Scoop into lemon cups; garnish with mint sprigs.
ORANGE ICE: In a 1-quart saucepan, combine 1envelope unflavored gelatin and ½ cup sugar; stir in 1cup water. Over medium heat, heat until gelatin is completely dissolved, stirring constantly. Remove saucepan from heat; stir in 2 cups orange juice, 1 teaspoon grated lemon peel, and 1 tablespoon lemon juice.
Pour into 9’’ by 9’’ baking pan and freeze. Spoon orange and lemon mixture into a chilled large bowl; beat and serve as Lemon Ice, left, but omit lemon cups and mint sprigs.
- 1½ cups orange juice
- ½ cup lemon juice
- ¼ cup orange-flavor liqueur
- 3 pints strawberries, hulled
- 2 cups of sugar
- In covered blender container at high speed, blend all ingredients until smooth, blending about half at a time; pure mixture into a 9’’ by 9’’ baking pan and mix well. Cover with foil or plastic wrap and freeze until partially frozen about 4 hours.
- Spoon strawberry-orange mixture into a chilled large bowl and, with the mixture and medium speed, beat until smooth but still frozen; return mixture to baking pan. Cover with foil or plastic wrap and freeze mixture until firm.
- serve: Remove mixture from the freezer and allow it to stand at room temperature about 10 minutes for easier scooping.
- ½ small watermelon, peeled, seeded, and cut into 1-inch chunks (about 6 cups)
- 3 tablespoon confectioners’ sugar
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- In covered blender container at low speed, blend 1 cup watermelon chunks with confectioners’ sugar, lemon juice, and salt and until the mixture is smooth; add
- remaining watermelon chunks and blend a few seconds longer until smooth. Pour into 9’’ by 9’’ baking pan; cover with foil or plastic wrap and freeze until partially frozen, about 2 hours.
- Into chilled large bowl, spoon watermelon mixture. With mixer at high speed, beat until fluffy. Retune mixture to baking pan and freeze until firm, about 1½ hours.
- To serve: Remove Watermelon Ice from the freezer and let it stand at room temperature 10 minutes for easier scooping.