Wednesday, June 18, 2008

Make it on Miercoles! Tutorial: Fruit and Lime Ice

Fruit and Lime Ice

This is a summer favorite that skipped a generation. While I remember my mom reminiscing about how much she loved my Busia's Apricot Ice, I don't remember eating it much during my childhood.

This simple, inexpensive recipe will keep you happy and cool all summer!

Materials: 1 quart measuring cup with increments, 1/2 cup measure, spoon, 6-cup freezer-safe container, citrus juicer, potato masher, freezer

Ingredients: 24 oz (3 cups) 100% natural juice, 3 limes (about 1/2 cup, 4 oz), 12 oz (1 1/2 cup) water, sugar (anywhere from 1/2 cup to 1 cup), dash salt.

Quick Procedure: Mix all ingredients in your container. Make sure sugar is dissolved. Start with 1/2 cup and add up to 1 cup of sugar to taste. Place container in freezer until 1/2 frozen. When 1/2 frozen, stir & mash your ice with potato masher. Place back in freezer until completely frozen. Serve alone, or with a splash of juice.

Step by Step

1. Measure 12 oz of warm water and put that into your container. ^ Stir in 1/2 cup of sugar.* Add dash salt. Stir with spoon until sugar is dissolved.

2. Measure 3 cups of juice. Add to your container. Stir. ^

3. Juice your three limes. ^ Add that juice to your mixture. Stir.

4. Put the mixture into your freezer ^ until 1/2 frozen.
1/2 frozen^
5. When 1/2 frozen**, pull container out of freezer, and mash your ice with a potato masher. (Actually, any utensil will work fine.)
6. Return to freezer to fully freeze.

7. When done, serve in a bowl alone or with a little bit of juice on top.
Scrape your ice from the top and sides ^ to serve.
Warning: Will cause brain freeze if consumed too quickly!

*Note: I am making Pineapple ice in this tutorial. Pineapple is a sweeter juice, so it only requires 1/2 cup of sugar. In my experience, Mango = 1/2 cup, Peach = 3/4 cup, fresh squeezed Orange = 1/2 cup, and Grapefruit = 1 full cup. I haven't tried Splenda yet, but I think it would work.

**Freeze time depends upon your freezer. Some ices have taken overnight to 1/2 freeze, but recently, when I put them on my top shelf of the freezer, the freeze time decreased. When I pulled out the ices in the morning, they were all but totally frozen. I still worked them with the potato masher, and they turned out fine. I had to add more juice to the peach one, because it was very frozen. This worked well. If you over-freeze, all is not lost. It's just more work.

If you make this, please leave a comment below. I'd love to hear from you. There are many variations on this recipe. The original calls for Apricot Nectar. I haven't even made that one yet.