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Lemon Icey

  • Yield: Makes six 4-ounce servings
Lemon Icey

Source: Mad Hungry


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


  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. 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. Remove from freezer 15 to 20 minutes before serving.