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Lemon-Orange Ice

American.foodie's picture
  Sugar cubes 3⁄4 Pound (Large Ones)
  Navel oranges 3 Medium
  Water 2 Cup (32 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Lemon juice 3⁄4 Bunch (75 gm) (1 Small Bunch)

Rub about 10 sugar cubes over the skins of the whole oranges to saturate them with the orange oil.
Then squeeze the oranges.
If they do not produce 1 cup of juice, use another orange.
In a 1 1/2 or 2-quart saucepan, bring the water and all of the sugar cubes to a boil over high heat, stirring until the sugar dissolves.
Timing from the moment when it begins to boil, let the mixture boil briskly, without stirring, for 5 minutes.
Immediately remove the pan from the heat and cool the syrup to room temperature.
Stir in the orange juice and lemon juice, and pour into 2 icecube trays.
Freeze for 3 to 4 hours at least, beating the ice after a half hour to break up the solid particles that will form on the bottom and sides of the tray.
Continue to beat every half hour until the ice has a fine and snowy texture.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1642 Calories from Fat 7

% Daily Value*

Total Fat 0.89 g1.4%

Saturated Fat 0.1 g0.51%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.3 mg0.3%

Total Carbohydrates 427 g142.2%

Dietary Fiber 13.6 g54.6%

Sugars 393.8 g

Protein 6 g11.9%

Vitamin A 30% Vitamin C 690.8%

Calcium 26.9% Iron 4.7%

*Based on a 2000 Calorie diet

Lemon-Orange Ice Recipe