Strawberry Italian Ice
Submitted by COOKGIRL
Homemade strawberry Italian ice made with just fresh berries, sugar, lemon juice, and ice cubes. No ice cream maker, no churning, no fuss. Icy, fruity, and ready in under an hour.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
50 minIf you’ve ever stood in line at a boardwalk Italian ice stand on a blazing summer day, you already know what this tastes like.
Fresh strawberries, sugar, and lemon juice get blended until smooth, then blitzed with ice cubes and poured into a freezing-cold metal pan. Thirty to forty minutes in the freezer, a quick mash with a fork, and you’ve got that signature slushy, crystalline texture.
No ice cream maker. No special equipment. Just a blender and a cake pan.
The lemon juice is the secret weapon here. It brightens the berry flavor and keeps the whole thing from tasting flat.
Kitchen Tips
- Pre-chill the metal pan in the freezer before pouring in the mixture for faster, more even freezing
- Use the ripest strawberries you can find; the flavor has to carry the whole dessert
- Scrape and mash with a fork for a coarser, more authentic Italian ice texture; blend again for something closer to a sorbet
Ingredients
Directions
Put a 9 or 10-inch metal cake pan in the freezer.
In a blender, blend the strawberries, sugar, and lemon juice until the mixture is smooth and the sugar is dissolved.
Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan.
Freeze the mixture for 30 to 40 minutes, or until it is frozen around the edge, but still soft in the center.
Stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls.
Comments
Great recipe! Thank you!
i'm gonna try it