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2000s Recipes + Menus

Philadelphia Lemon Water Ice

Makes about1 quart
  • Active time:10 min
  • Start to finish:3 3/4 hr (includes chilling and freezing)
August 2009
This recipe is so simple, it is—as our mothers used to say—as easy as falling off a log. With a few bright yellow lemons, a cup of sugar, and some water, you can churn up a refreshing dessert that will make you more popular than Mister Softee. And check out our list of eight great places to find water ices in Philadelphia.
  • 2 1/2 cups water
  • 1 1/2 teaspoons grated lemon zest
  • 1 cup sugar
  • 2/3 cup fresh lemon juice

  • Equipment:

    an ice cream maker
  • Heat water, zest, sugar, and a pinch of salt in a 2- to 3-qt saucepan over medium heat, stirring, until sugar has dissolved. Transfer to a large glass measure and stir in lemon juice. Chill, uncovered, until very cold, 3 to 6 hours. Freeze in ice cream maker.
Cooks’ note:
  • Water ice keeps, frozen, 1 week. Let soften at room temperature 10 minutes before serving.

Recipe by Ian Knauer

Photograph by Stephanie Foley

Keywords
gourmet entertains,
dessert,
summer,
ian knauer