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A quintessential summer treat, this Lemon Water Ice is intensely refreshing and bursting with bright, zesty flavor. Made with just three simple ingredients, it's an easy-to-prepare frozen dessert that provides a perfect, cooling escape on a hot day. Its light, icy texture is a delightful alternative to heavy ice creams.
For 6 servings
Prepare the Simple Syrup
Prepare the Lemon Base
Combine and Chill the Mixture
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A quintessential summer treat, this Lemon Water Ice is intensely refreshing and bursting with bright, zesty flavor. Made with just three simple ingredients, it's an easy-to-prepare frozen dessert that provides a perfect, cooling escape on a hot day. Its light, icy texture is a delightful alternative to heavy ice creams.
This american recipe takes 260 minutes to prepare and yields 6 servings. At 201.77 calories per serving with 0.16g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Freeze the Water Ice
Serve
Substitute the lemon juice and zest with an equal amount of fresh lime juice and zest for a different citrusy tang.
Use half a cup of lemon juice and half a cup of fresh orange juice for a sweeter, less tart flavor profile.
Add a few sprigs of fresh mint or basil to the simple syrup as it cools to infuse it with a subtle herbal note. Remove the herbs before mixing with the lemon juice.
Replace 1 cup of the cold water with chilled sparkling water just before freezing for a fun, fizzy texture.
Lemons are packed with Vitamin C, a powerful antioxidant that helps boost the immune system and supports skin health by promoting collagen production.
With a high water content, this frozen treat is an effective and delicious way to stay hydrated and cool down your body temperature on a hot day.
This recipe is naturally free from dairy, lactose, and any animal products, making it a suitable dessert option for those with allergies, intolerances, or who follow a vegan lifestyle.
One serving of this Lemon Water Ice (about 3/4 cup) contains approximately 205 calories, almost entirely from the sugar.
While it's a refreshing, low-fat, and dairy-free treat, it should be considered a dessert due to its high sugar content. It's healthier than many cream-based desserts but should be enjoyed in moderation as part of a balanced diet.
It is highly recommended to use fresh lemon juice. The flavor of freshly squeezed lemons is much brighter and more complex than bottled juice, which can sometimes have a muted or slightly bitter taste.
This usually happens if the mixture wasn't scraped frequently enough during the no-churn freezing process, or if the sugar-to-water ratio is too low. Sugar is essential as it lowers the freezing point and prevents large ice crystals from forming. Ensure you follow the scraping instructions closely.
Lemon water ice is best enjoyed the day it's made for the optimal texture. However, you can store it in an airtight container in the freezer for up to one week. It may become harder over time; let it sit at room temperature for 5-10 minutes to soften before serving.
You can reduce the sugar slightly, but be aware that sugar does more than just sweeten; it's crucial for the texture. Reducing it too much will result in a harder, icier final product. A small reduction of 1/4 cup is a safe place to start.