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Lemon Ice in Lemon Cups
6 large lemons
1 envelope unflavored gelatine
1 cup granulated sugar
2 1/4 cups water
Mint sprigs for garnish
With sharp knife, cut off 1/2 of each lemon from one end. Grate peel from top 1/3 pieces.
Squeeze juice from all pieces of lemon to make approximately 3/4 cup. Discard tops.
Remove all crushed pulp and membrane from lemon cups. Cut a thin slice off bottom of each so they can stand. Place in plastic bag. Refrigerate.
In 1-quart saucepan over low heat, cook gelatine, sugar and water, stirring constantly until gelatine is dissolved. Remove pan from heat.
Stir in lemon juice and grated peel. Pour mixture into 9-inch square baking pan; cover with foil.
Freeze for about 3 hours until partially frozen.
Spoon into chilled bowl. With mixer at medium speed, beat until smooth, but still frozen.
Return mixture to baking pan; cover. Freeze about 2 hours until partially frozen.
Spoon into chilled bowl and beat again.
Freeze until firm.
Let ice stand for 10 minutes.
Scoop into lemon cups.
Garnish with mint sprigs.
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