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Lemon Icey

  • yield: Makes six 4-ounce servings

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Ingredients

  • 1 cup lemon juice (from 5-6 lemons)
  • 1 cup simple syrup

Directions

  1. Step 1

    Combine lemon juice and simple syrup in an 8-by-8-inch glass baking dish. Transfer to freezer and freeze, raking with a fork every 30 minutes, until flaky and frozen, about 3 hours.

  2. Step 2

    Transfer to a blender and puree with 1 cup ice-cold water. Divide among five 5-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours.

  3. Step 3

    Remove from freezer 15 to 20 minutes before serving.

Source
Mad Hungry

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