CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
Dessert |
4 |
Servings |
INGREDIENTS
4 |
|
Lemons |
1 |
c |
Cold water |
1/2 |
c |
Granulated sugar |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (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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