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Italian Lemon Ice

Italian Lemon Ice, cool and refreshing
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
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.