This lemon ices is a favorite in so many homes!
I’m afraid that some of you might tell me, “I make this recipe already. Why are you sharing old favorites?” But hear me out. Recently, I closed down Cookkosher.com, the website I had run for a number of years. When it comes to Pesach, there were some recipes that people went back to on that site, year after year. And I really want those favorites to be accessible!
Some people that have eaten this dessert in my house and say, “It’s soo good. You should really make it during the year (or at least as a summer dessert).” The reason I don’t is simple. We wait for this all year long. This is what makes Pesach exciting. It’s one of those foods you can’t wait to have. In addition, this recipe isn’t difficult but it does take 2 days as you need time between so it will forever be our favorite Pesach dessert.
To make it even easier, combine the water and sugar in a 9×13-inch aluminum pan and place the pan directly on the stove. That makes for one pot less to clean. (Some people don’t like cooking in aluminum so those of you can ignore this tip).
We used this fabulous juicer that was discussed in our The Pesach Kitchen Master List
To create the lemon cups, using a spoon dig into the sides of the pithe and clean out the shells.
For lemons cut in half, you’ll want to trim the bottom slightly so it stands easily on its own.
Freeze the lemon juice, sugar, and water mixture overnight or until it is completely frozen. Cut the ices into chunks.
Place half the chunks of ice in a food processor and blend until ices turns into a white and fluffy sorbet.
Note: If you repeat the freezing/blending process a second time before filling the lemon shells, the sorbet will be whiter and fluffier.
Working quickly, scoop sorbet into empty lemon shells and place them in a single layer on a cookie sheet or inside a large container.
(And, yes, these are LuxeParty disposable dishes. The new mini flatware is perfect for enjoying the ices!)
- 10-12 lemons (1 ½ cups of lemon juice)
- 4 cups of water
- 2 ½ cups sugar
- Halve the lemons lengthwise from stem to base or halway (easier). Squeeze out the juice and measure 1 ½ cups to be used for the sorbet. Save the remaining juice for other uses. Use a spoon to remove the pulp and pith from the inside of the lemon shells and set aside.
- Combine the sugar and water in a pot and bring to a boil. Stir occasionally. When the sugar dissolves, turn off the flame and pour in the lemon juice. Mix to combine, and transfer the flavored water to a container or a 9×13-inch pan. Freeze overnight or until it is completely frozen.
- Cut the ices into chunks. Place half the chunks of ice in a food processor and blend until ices turns into a white and fluffy sorbet. (Freeze the remaining half of ices blocks while you work since it melts very fast.) Working quickly, scoop sorbet into empty lemon shells and place them in a single layer on a cookie sheet or inside a large container. Freeze. Repeat with second half of the ice blocks.
|