Lemon Italian Ice, with Raspberries


by: Jenn

Aggie, who has kindly shared several recipes, says: "This is a Lemon Ice recipe from a friend in CT who said it was passed down from her Italian ancestors. We have enjoyed it."


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serves: 6-8

2 lemons grated zest

1 1/2 cups fresh lemon juice (8-10 lemons)

1 cup granulated sugar

1/4 teaspoon kosher salt

2 pints fresh raspberries

8 sprigs fresh mint

Nutrition Facts
Lemon Italian Ice, with Raspberries

Servings Per Recipe: 6

Amount per Serving

Calories: 189

  • Total Fat: 0.7 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 101.7 mg
  • Total Carbs: 48.6 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 38.9 g
  • Protein: 1.3 g

how is this calculated?

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1.  In a medium saucepan over medium heat, combine the lemon zest, lemon juice, sugar, and salt with 2 cups cold water and cook until the sugar is dissolved. Pour into ice cube trays and freeze overnight.

2.  Put 6 to 8 cubes in a food processor to make 1 layer. Pulse until the mixture is grainy and fluffy. Remove the fluffy ice to a freezer-safe container and repeat the process with the remaining cubes. Store tightly covered in the freezer until serving. Remove from the freezer 10 to 15 minutes before serving. Spoon into dessert dishes with the raspberries, and garnish with mint sprigs. Serve cold.

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