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Lemon Ice In Lemon Cups

Western.Chefs's picture
  Lemons 6 Large
  Unflavored gelatin 1
  Sugar 1 Cup (16 tbs)
  Water 2 1⁄4 Cup (36 tbs)

1. Cut off one-third of each lemon from one lengthwise side. Grate peel from the cutoff pieces. Wrap 1 teaspoon grated lemon peel in plastic wrap; refrigerate for garnish. Set aside remaining grated lemon peel. Squeeze 3/4 cup juice from bottom pieces of lemons. Remove all crushed pulp and membrane and cut a thin slice off the bottom of each cup so it can stand level. Place cups in plastic bag; refrigerate until ready to fill.
2. In 2-quart saucepan, mix gelatin and sugar; stir in water; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until gelatin completely dissolves. Remove saucepan from heat. Stir in lemon juice and grated peel.
3. Pour lemon mixture into 9" by 9" baking pan. Cover with foil or plastic wrap and freeze, stirring occasionally, until partially frozen, about 2 hours.
4. Spoon lemon mixture into chilled large bowl; with mixer at medium speed, beat until smooth but still frozen. Return mixture to pan. Cover and freeze until partially frozen, about 2 hours. Spoon into chilled large bowl and beat again as above. Cover and freeze until firm.
5. With spoon, fill lemon cups with lemon ice. Garnish with reserved grated lemon peel. Serve immediately or freeze to serve later. If not serving on same day, when filled cups have hardened, wrap with plastic wrap and return to freezer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 908 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.3%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 34.7 mg1.4%

Total Carbohydrates 254 g84.6%

Dietary Fiber 23.7 g94.7%

Sugars 199.8 g

Protein 15 g29.2%

Vitamin A 3% Vitamin C 646.8%

Calcium 31.5% Iron 20.3%

*Based on a 2000 Calorie diet

Lemon Ice In Lemon Cups Recipe