author: perrin
created: 2004-08-13 23:02:48
servings:
notes:
This is a recipe from Cook's Illustrated magazine. It's easy, delicious, and cold, for hot August days.
recipe:
1 cup juice from 5 or 6 large lemons 1 cup (7 ounces) sugar 1/8 teaspoon salt 2 1/4 cups water, preferably bottled or filtered 2 tablespoons vodka (optional, makes fluffier ice) 1. Combine ingredients in medium (at least 3 qt) nonreactive bowl, whisking occasionally to dissolve sugar. 2. Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours. 3. Here they give all these complex instructions about freezing the food processor blade and working quickly, blah blah blah. The gist is that you dump it into a Cuisinart or a blender and pulse it until it's nice and creamy, then eat it. If you have an ice cream maker, of course that will work too.