Philadelphia Lemon Water Ice
A fine, icy, sweet-tart frozen treat made from lemon juice and sugar, scooped from corner shops on hot Philadelphia summer days.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Shallow freezer-safe pan
- •Fork
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 0
- carbs
- 31
- protein
- 0
- calories
- 120
Instructions
- 1
Put the sugar and 1 cup of water in a saucepan. Heat on the stovetop until the sugar dissolves completely.
- 2
Let the syrup cool completely.
- 3
Stir in the lemon juice, lemon zest, and the remaining water.
- 4
Pour the mixture into a shallow freezer-safe pan.
- 5
Freeze for 45 minutes, then scrape the mixture with a fork.
- 6
Keep freezing and scraping every 30 minutes. Stop when the texture is fine and icy, about 3 hours total.
- 7
Scoop into cups to serve.
Chef's tips
Scrape the mixture with a fork every 30 minutes while it freezes to keep it light and fluffy instead of one solid block. Taste the syrup first because freezing dulls the sweet flavor.
Storage
Keep covered in the freezer for up to 2 weeks, scraping again before serving if it hardens.
Reheating
Not applicable; let sit at room temperature for a couple of minutes if too hard to scoop.
Common mistakes to avoid
- •Freezing without scraping, which turns it into a solid block of ice
- •Making the syrup too sweet before freezing it
Serving suggestions
Cooked Philadelphia Lemon Water Ice?
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