Lemon~Lime Ice from America’s Kitchen
Lemon-Lime Ice
Appears in Cook’s Illustrated July/August 2003
SERVES4 to 6 (Makes 1 quart)
TIME15 minutes, plus 2 1/2 to 4 hours freezing
WHY THIS RECIPE WORKS
For the best lemon-lime ice recipe, we used bottled water to get the purest flavor and a bit of tequila for a soft, creamy, slightly slushy texture. A pinch of salt boosted flavor. Our lemon-lime ice recipe can be processed in one of three … Read More
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GATHER YOUR INGREDIENTS
2 ¼ cups water1 cup (7 ounces) sugar½ cup lemon juice (3 lemons)½ cup lime juice (4 limes)2 tablespoons tequila (optional)⅛ teaspoon table salt VIEW INGREDIENTS View Nutritional Information
KEY EQUIPMENT
The Best Paring Knives
Food Processors
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BEFORE YOU BEGIN
If your tap water has an off-flavor, filter it, if possible, before use in this recipe. Better still, use bottled water; tasters preferred lemon-lime ice made with spring or mineral water. The addition of tequila yields the best texture, but it can be omitted if desired. Because freezers differ in temperature, a wide range of freezing times is given in the recipe. Lemon-lime ice does not keep well; it’s best served within an hour of being ready. If making it in advance is crucial, try the food processor method (see below); the ice cubes can be frozen for up to five days and can be processed—which takes no more than a couple minutes—whenever you’re ready. Leftovers, if you have any, can be brought back to life by breaking the mass into large chunks and pulsing the chunks in a food processor.
1
INSTRUCTIONS
Combine all ingredients (including tequila, if using) in medium (at least 3-quart) nonreactive bowl, whisking occasionally to dissolve sugar.
2
TO FREEZE WITH TRADITIONAL STIRRING METHOD: Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl. Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours. Small amount of liquid may remain in bowl; give final stir to incorporate before serving. Scoop into chilled serving dishes and serve immediately.
3
TO FREEZE IN ICE CREAM MAKER: If your ice cream maker is one that requires that the canister be frozen, remember to put the canister in the freezer at least 24 hours before you plan on using it. Chill lemon-lime mixture thoroughly before adding to ice cream maker. Follow manufacturer’s directions to process. Lemon-lime ice can be served directly from ice cream maker, even if made in canister-style ice cream maker.
4
TO FREEZE IN ICE CUBE TRAY FOR PROCESSING IN FOOD PROCESSOR: Pour mixture into 2 ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours or up to 5 days. Freeze medium bowl, food processor workbowl, and blade until cold, at least 30 minutes. Attach chilled workbowl and blade to food processor base. Working quickly, using dinner knife or paring knife, pry frozen cubes from 1 ice cube tray, letting cubes fall into workbowl. Pulse ice cubes until creamy and no large lumps remain, about 18 pulses; transfer mixture to chilled bowl and freeze while processing remaining cubes. Serve.