KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds*Note: Since I know it might come up in the comments, I don’t know the chemistry behind adding the gelatin except that it adds an almost creamy element to the lemon ice. I suppose you could omit it. You might end up with crunchier, icier lemon ice versus the delightful slushy texture of the ice when using the gelatin. Whatever you do, definitely don’t omit the stirring steps while the lemon ice freezes.
*Makes 8-10 servings
12 large lemons (for ¾ to 1 ½ cups fresh lemon juice)
2 envelopes unflavored gelatin
2 cups sugar
4 1/2 cups water
mint sprigs for garnish (optional)
Comments