Italian Lemon Ice & Lemon Simple Syrup
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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.
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. 
Make This Sugar Free
You can replace the sugar in this recipe with an equal amount of erythritol.
Now I’m thinking of making lemon basil scones. What’s your favorite sorbet or ice?.
More Lemon Love from Spinach Tiger
- Tangerine Sorbet
- Lemon Olive Oil Cake
- Lemon Butter Bundt Cake (keto, sugar free)
- Sgroppino Venetian Cocktail with Lemon Ice Cream
- Honey Lemon Olive Oil Vinaigrette
- Lemon Budino (sugar free)
Lemon Simple Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- zest of two lemons
- Juice of 8 lemons
Instructions
- 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.
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If you love this recipe, please give it five stars. It means a lot. xoxo
Italian Lemon Ice
Ingredients
- 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
Instructions
- 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.
Notes
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
This is the most sophisticated sno-cone I’ve ever seen. GREG
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. =)