| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lemons |
| 1 |
c |
Cold water |
| 1/2 |
c |
Granulated sugar |
INSTRUCTIONS
From: [email protected] (Joel Ehrlich)
Date: 6 Jun 1995 12:04:33 -0600
This is the original method of for preparation. They're still made this way
in most neighborhoods containing a large percentage of people of southern
Italian descent.
Begin the preceding night by squeezing the lemons into a strainer formed by
placing a coffee filter in a strainer. Strain the lemon juice into a small
bowl containing the cold water - this is a very slow (drop-by-drop)
process. Add the sugar the next morning. Mix very well with a wooden spoon
until the sugar is completely dissolved. Pour into a tin or aluminum pan.
Place the pan in the freezer. Let rest for about 5 hours, breaking up the
solid layer of ice which forms at least once every hour. Remove the pan
from the freezer. Cut the ice into pieces with a knife. Place the ice
pieces in an ice crusher (or into a blender running at low speed). The ice
should form a smooth consistent texture of imperceptible grains (almost
like ice cream - no large grains or chunks). Transfer to individual serving
glasses.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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