During our travels this summer I ran across a novel discovery: Italian ice, which is basically just sugar, water, and some sort of fruit juice/flavoring frozen in such a way as to minimize the size of the ice crystals, making it very smooth in texture versus say a slushy. I scoured the interweb to discover if there was a way to do it at home (we living a thousand miles from the nearest retailer). After scanning a few interesting recipe prospects, I adapted the various candidates to the following, which turned out most delicious:
Combine 1 cup sugar and 4 cups water in a sauce pan and bring to a boil. Add 3/4 cup fruit juice concentrate of your choice (half of a frozen juice container, thawed) and stir until well combined. Place in a freezer safe container with a lid and freeze. Stir every hour or so to begin with, but as the concoction begins to set, stir every 10-15 minutes until no liquid remains. You can eat it right away or store in the freezer, allowing it to thaw on the counter for 5 minutes before scraping a serving off the top with a metal ice cream scoop. Enjoy!
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