Italian Lemon Ice & Lemon Simple Syrup

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How to Make Italian Lemon Ice

I grew up eating Italian lemon ice. It’s that perfect ending to a big meal, giving your palate a little sweet and a little tart.

Earlier this week the boys wanted a lemonade stand.  We went all out, making a pink basil lemonade, that started with a base of lemon simple syrup. 

We had some lemon simple syrup left over and Italian Lemon Ice was born.

Italian Lemon Ice by Angela Roberts

You can also make these ahead for an elegant dinner party. Fill and wrap in plastic, and voila, you have an elegant dessert that no one can resist. Just get some really cute little dessert spoons.

You can also play around with herbs and infuse basil into the simple syrup. basil lemon ice by angela roberts

Now I’m thinking of making lemon basil scones. What’s your favorite sorbet or ice?.

Lemon Ice with Basil by Angela Roberts

I want to serve with shortbread. Let me know if you have a good recipe.

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Lemon Simple Syrup

Lemon Simple Syrup, great to start off lemonade, or cocktails
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Syrup
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 1 cup water
  • 1 cup sugar
  • zest of two lemons
  • Juice of 8 lemons


  • Boil water and sugar and zest together until sugar is dissolved
  • Add in lemon juice.
  • Let sit until completely cool.
  • Keep in refrigerator for up to 3 days.
  • You can also freeze.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Italian Lemon Ice

Italian Lemon Ice, cool and refreshing
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 1 cup sugar
  • 1 cup water
  • zest of two lemons
  • 8 lemons preserving the shells of six lemons
  • 2-3 cups iced cold water
  • 1 tablespoon tequilla vodka or white rum
  • ice cream maker machine


  • Boil together the water and sugar.
  • Add juice of the 8 lemons.
  • Cool completely before refrigerating.
  • Refrigerate for several hours.
  • Slice off a thin slice of bottom of lemon, so it can stand. Freeze the lemon shells.
  • Mix together the simple syrup with 2 cups of ice cold water, making sure you have at least 3 cups of liquid in total. Do a taste test. You can add more water if taste is too sweet or too lemony.
  • Add water until you get the taste you like.
  • Run through the ice cream machine according to directions for about 20 -25 minutes or until the consistency is right.
  • Fill into the frozen lemon shells. Wrap in plastic.
  • Freeze for at least one hour before serving.


Basil Lemon Ice: Infuse the simple syrup with basil, by adding in several basil leaves to the hot lemony liquid and allowing to cool. Or, you can add basil leaves to the simple syrup before refrigerating.
Garnish with smaller leaves.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


More Lemon Love from Spinach Tiger

Lemon Olive Oil Cake

Lemon Olive Oil Cream Cake by Angela Roberts

Honey Lemon Olive Oil Vinaigrette

Sgroppino Venetian Cocktail with Lemon Ice Cream

Tangerine Sorbet

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  1. Oh, I love lemon italian ice! We ate it quite frequently as a summertime treat when I was growing up in Boston. Now, I don’t see it as much in Nashville, so I should try making it myself. Yours looks wonderful! And what fun the lemonade stand must’ve been. =)

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