Use an electric juicer and you can juice the whole lemon all in one without having to peel anything and you get all the juice without having to squeeze all the lemons by hand and nothing is wasted. I also don't use sugar, I use an apple or two to sweeten it, apples are a natural sweetener and can be used to sweeten just about anything in a juicer.
*Caution:* I've never tried this recipe, but I have done this method to make ice cream. Basically, to anybody who doesn't have an ice cream maker: you could be able to make this with a food processor or a blender. You should freeze the lemonade base until solid, then put it in the processer/blender and let it do its thing. Put it in a container and freeze. Voila! This is how I make homemade ice cream, and it comes out great every time. I haven't tried this recipe, but I think it would work the same.
@@_Chocolate_123 No, it doesn't. I blend it for about 1-2 minutes too, so it doesn't melt. When you blend it, it becomes like a smoothie consistency. You can also put the blender in the freezer or refrigerator to make it colder. I've used this method a lot, and it's always worked for me!
@@GraceLieu Well unfortunately my exams are gonna start soon so I dont have time to do this *cries* it's gonna take a long while before i get around to doing it. but you enjoy yourself tho!
If you can do the over night version: zest the lemons into a container with sugar, mix or depending on the size of the zest rub it into the sugar, seal it air tight and let it sit for 24 hours. Then make a simple sirup from it and follow the instruction of our host.
@@kellymckenzie16 you will still need to dissolve the sugar to create simple syrup, you can do this in a pot over low heat stirring until all the sugar has been dissolved, just be careful to not caramelize the sugar when you do it this way. The microwave step in this recipe is just a cleaner way to make the syrup with a lower chance of caramelizing the sugar.
I'm not Italian but my dad lived in Italy as a kid, and I did as well. I'm lactose intolerant so no gelato for me, only Italian ice! Absolutely loved it, and still do.
Pyrex/Anchor Hocking have many different sized measuring glasses. The one you were using in the video is intended for soups that can be ladled in/out then poured once it gets below the half/quarter mark. Note if you pour from a measuring glass with lips on the spout there’s no spilling unless you rush it. I’ve learned this from the many spills in my history transferring liquids. Great video. I can’t wait to try Italian ice!
I’m not Italian but I grew up in Delaware. Lemon wudder ice was my favorite thing to get on Sundays after church from the corner store. I’m making this tonight for my kids. Thank you 🙏🏾
People in DE don't realize that it really is something special there. Philadelphia water ice is still a little solid. Fusco's is the gold standard. My brother was complaining about paying $4! I only wish I could get it at all.
We have this in vietnam too, but instead of lemon, we use lime, which is more common and cheap here. This icy treat is usually sold around school gates, along with fresh from a frying pan mini skewers. Students from primary to university, even working adults love this combo
Ia extremely grateful for you. I have been cooking Italian my whole life, and still use my great grand mothers pots. I knew I had to subscribe after your Sunday sauce video. Not that we have the same recipe, but very close. I use lard. But watching you reminds me of things I forgot when cooking with my Nan. Thank you so much. If you ever do a potato pie recipe it'll be much apreciated.
Yeah, I grew up on Taylor street in Chicago. The paper cup is essential for authenticity but back then, it wasn't unusual to find and occasional seed or some pulp in your Italian ice. It's how you knew it was fresh, homemade and on a hot Chicago summer day, you didn't mind it a bit. Unfortunately, I now live 80 miles south of the city and have to make the pilgrimage to have some. Now, I know how to make my own so, thank you for this easy to follow recipe.
So good! One of the few things my Dad enjoyed when sick. Really appreciate the recipe so I can make it more tart than commercial ices. Great way to get vitamins.
I swear your timing is always impeccable, ordered one yesterday from my favorite place and thought I wonder how they make these ???? Now I’ll be making them ! Awesome , thank you . Best on TH-cam as I always say .
I’m not Italian I’m danish 🇩🇰 but back in the 80th when I first visited Italy as a child I clearly remember the Lemon ice, I’ve totally forgotten about it but now I remember I want to make it… Thanks for great content Copenhagen 🇩🇰supports
Bro... Italian Ice... Memories! There's a "chain" down here in the Central Texas area that claims to be "Italian Ice", but it ain't. Looks amazing, sir!
I miss you plating on the board! It always looked so beautiful and artistic. It made the food stand out. The dishes just distract from the art of the food. But I am here for your videos, either way. Thanks.
One trip to the thrift store and I'm eating Italian ice for less than $10. Lemons were expensive AF at my store right now so I made it with an Arizona Arnold Palmer + 1 Lemon. So good and under 2 bucks. Thank you!
I like the quick simple syrup infusion method alot here. Its a different way to make oleo saccharum which is pretty key to a fantastic lemonade. If tIme is on your side, you can make things a little easier by just zesting the lemons, then leaving them in pure sugar overnight. You'll end up with a concentrated version of the lemon simple syrup, that requires less fuss but more time. You can do this method to just about any fruit or veggie.
I grew up in jersey and this stuff was the best. Went back to this local Italian place that used to sell it when I was small and he doesn't anymore, broke my heart.
My family grew up in Rochester NY. My father was raised on “Al’s Italian Ice” from Al’s Stand in the 40’s and 50’s. By far the best Ice around. Now his grandson makes it for “Frank’s Italian Ice”. I think they add Xanthan Gum for consistency. It never freezes solid and can always be scooped out like ice cream without the creaminess. I’m going start with this “Base” recipe and see where it goes.
As a kid my grandpa used to walk me down to the water near the Peace Bridge on the West side of Buffalo and get Luigi’s lemon ice and Teds hot dogs….there was nothing better to me than that. It’s def my childhood in a cup.
Lay a wooden spool across your Pyrex when you pour - handle across the spout and the working end back by the handle. Surface tension will make the liquid cling to the spoon and prevent spilling.
You just unlocked a childhood memory! I was born in Queens NY and we'd alwaus het these as kids in the summer! I'm 31 now and forgot about this since we moved down south 😭
There is nothing better than Granita on a hot summer day. I tried it in Sicily any years ago and I've longed for it ever since. Thank you you this recipe, I'll try and make it myself. (because it's cheaper than going to Sicily).
One of the highlights of our Honeymoon was walking up into the hills behind Amalfi then stopping off at this small place for a drink. We tried the granita there and it was divine! Just what we needed on a hot day, for the rest of the trip in the region we kept trying to hunt out the best granita but nothing came close to that first one. Sadly I don't have an ice cream machine to replicate it at home, we've tried it the manual way and as you say, you get massive ice crystals.
The spout in those glass pitcher things do work, but the liquid needs to all be within the spout. This means you need to pour slowly so it doesn't go beyond the spout. If it even goes beyond slightly, the liquid goes everywhere. I had to learn this the hard way myself.
I am from Chicago and my girlfriend is from Philadelphia. The "wooder-ice" pronunciation comes from Philly (my girlfriend also says things like wooderfall). Us midwesterners call it Italian ice like normal people 😛
So much reminded of being a kid and my friend's mom used to send us to get Italian ice from down the street and tell us to run back before it melted so she could have some too...
I love this! So wholesome, so clean, looks and sounds soooo tasty. What about crushing ice cubes of the lemonade in a blender and then part re freezing and blending again and repeating a couple times if you don't have an ice cream machine?
My guy. I made your Cilantro Sauce you used to use on the grilled cheese on the truck. I am still making this sauce. This sauce slaps. I need more sauces. Please make a sauces video for just sauces that can be used on everyday/weekday meals. I will also make these sauces.
Not Italian but I grew up in Staten Island and ices were a part of every summer. Used to drive far just to get them from my our favorite place. I miss those days.
If you added an egg white that has been whisked to stiff peaks towards the end of the freezing process you would probably end up with a nice and fluffy lemon sorbe. This recipe seems like a brilliant basis for alot of thing :)
@@sunnyztmoney My diabetic ass likes to make stuff. Doesn't matter if i can't eat too much of it. People around me rarely complain about free dessert :)
@@diabeticdaniel7848 thats really sweet ( no pun ), especially if you yourself can't eat it, the hard work and dedication of making it goes to make those happy. Really sweet
The Helado vendors/ice carts are a signature quirk of NYC. Every New Yorker has enjoyed a 1$ Helado on a hot day. Mango was my favorite. Head on over to Pelham in the Bronx for the best Italian ice though.
I saw this last Friday and I was like aww I'll never be able to have it but on Saturday after my soccer practice everyone got Italian ice and I chose lemon flavor, and it was soooo good I'm happy I was able to have it.
Thanks chief, u sure brought some childhoods memories not exactly the same as we didn't have Italians n in Arabia something close ,,now I have to look fr that icecream machine .
STEVE! I've been trying to find a good italian ice recipe (for me, it's mostly a texture thing) and I think you may have cracked the code. Cannot wait to try this out, the texture of this looks PERFECT.
I grew up in Chicago, the heart of the Midwest and home to a HUGE Italian American population. We have Italian Ice places all over the area. So good. So refreshing.
Im from the United States and I used to get lemon ice cream off the ice cream truck, it was so good lol you even get a taste of the wooden spoon XD but that seems like the same thing so I guess I'm making that
The Pyrex frustration is real....... Philly girl here, and if my memory serves me, my favorite childhood water ice stand was at Broad and Oregon, there were a few little bits of whole lemon mixed in and don't forget the salted pretzel rod !. I am totally transported to another time and place, ty
Half cup water, half cup sugar, 1 lemon peel, microwave 1.5 minutes, strain into blender. Fill a large cup with as much ice as possible, pour into blender. Squeeze 1 lemon and strain into blender. Blend on high for 1 minute. Enjoy 🍋
Wonderful recipe! I’m trying to do this in the upcoming summer months in a restaurant setting. Vanilla ice cream, a scoop of Italian ice and some condensed milk. How would you approach a recipe? I have access to high quality fruit purées. I’m think fruit purée, sugar, water and then the same ice cream machine process. Got any thoughts? Thanks so much and adore your vids man.
There are tons of $60-100 solutions (they don't have a compressor, you freeze the bowl) but yeah no way around needing an ice cream maker or some sort. If you have a Kitchenaid Mixer (another $300 appliance LOL) you can get an $80 attachment for it that does the job.
lemon wooder ice. hell yea. we used to go down the street from my grandfathers hardware store and buy this from someone's nona. she ran a stand in the summer out of her house.
3 easy ingredients, and a whole new machine.
lol, that's so true
The ice cream machine where you freeze the drum are significantly cheaper. $50-60 vs $300-500. You only get one shot, though.
Use an electric juicer and you can juice the whole lemon all in one without having to peel anything and you get all the juice without having to squeeze all the lemons by hand and nothing is wasted. I also don't use sugar, I use an apple or two to sweeten it, apples are a natural sweetener and can be used to sweeten just about anything in a juicer.
There were three in my thrift store for under $10 bucks.
I know.... Who would have thought we will need an icecream machine to make icecream...
*Caution:* I've never tried this recipe, but I have done this method to make ice cream. Basically, to anybody who doesn't have an ice cream maker: you could be able to make this with a food processor or a blender. You should freeze the lemonade base until solid, then put it in the processer/blender and let it do its thing. Put it in a container and freeze. Voila!
This is how I make homemade ice cream, and it comes out great every time. I haven't tried this recipe, but I think it would work the same.
Huh what? But if you blend the ice cream mixture then won't the heat from the blender melt it?
@@_Chocolate_123 No, it doesn't. I blend it for about 1-2 minutes too, so it doesn't melt. When you blend it, it becomes like a smoothie consistency. You can also put the blender in the freezer or refrigerator to make it colder. I've used this method a lot, and it's always worked for me!
@@GraceLieu thank you so much!
@@syedarizvi7290 No problem, let me know how it goes! :D
@@GraceLieu Well unfortunately my exams are gonna start soon so I dont have time to do this *cries* it's gonna take a long while before i get around to doing it. but you enjoy yourself tho!
If you can do the over night version: zest the lemons into a container with sugar, mix or depending on the size of the zest rub it into the sugar, seal it air tight and let it sit for 24 hours. Then make a simple sirup from it and follow the instruction of our host.
Oleo Saccharum 🍊❤️
Thank you… I don’t have a microwave. I’ll try this method for sure.
@@kellymckenzie16 you will still need to dissolve the sugar to create simple syrup, you can do this in a pot over low heat stirring until all the sugar has been dissolved, just be careful to not caramelize the sugar when you do it this way. The microwave step in this recipe is just a cleaner way to make the syrup with a lower chance of caramelizing the sugar.
State Fair lemonade!
@@mitchellanderson9324 The only thing on the planet I can drink until I am literally ill. God, I love that stuff!🥰
I'm not Italian but my dad lived in Italy as a kid, and I did as well. I'm lactose intolerant so no gelato for me, only Italian ice! Absolutely loved it, and still do.
You can eat fruit gelato
I am Italian.
It's amazing how something that I've only ever tried in my adult life will instantly transport me back to my childhood
Pyrex/Anchor Hocking have many different sized measuring glasses. The one you were using in the video is intended for soups that can be ladled in/out then poured once it gets below the half/quarter mark. Note if you pour from a measuring glass with lips on the spout there’s no spilling unless you rush it. I’ve learned this from the many spills in my history transferring liquids. Great video. I can’t wait to try Italian ice!
I made this and it was so good. I blended half a cup of strawberries with the lemon juice first, wow! It was amazing. Thank you for the recipe
I grew up in chicago, we always called it italian ice!
❤❤❤
I’m not Italian but I grew up in Delaware. Lemon wudder ice was my favorite thing to get on Sundays after church from the corner store. I’m making this tonight for my kids. Thank you 🙏🏾
People in DE don't realize that it really is something special there. Philadelphia water ice is still a little solid. Fusco's is the gold standard.
My brother was complaining about paying $4! I only wish I could get it at all.
Water Ice from South Philly . You're so right ✅️
We have this in vietnam too, but instead of lemon, we use lime, which is more common and cheap here. This icy treat is usually sold around school gates, along with fresh from a frying pan mini skewers. Students from primary to university, even working adults love this combo
You know it's genuine Italian when he does this 👌🏾👌🏾 while describing it
Ia extremely grateful for you. I have been cooking Italian my whole life, and still use my great grand mothers pots. I knew I had to subscribe after your Sunday sauce video. Not that we have the same recipe, but very close. I use lard. But watching you reminds me of things I forgot when cooking with my Nan. Thank you so much. If you ever do a potato pie recipe it'll be much apreciated.
Yeah, I grew up on Taylor street in Chicago. The paper cup is essential for authenticity but back then, it wasn't unusual to find and occasional seed or some pulp in your Italian ice. It's how you knew it was fresh, homemade and on a hot Chicago summer day, you didn't mind it a bit. Unfortunately, I now live 80 miles south of the city and have to make the pilgrimage to have some. Now, I know how to make my own so, thank you for this easy to follow recipe.
As an italian, i like to add a teaspoon of limoncello to my granita and it makes it that much better. You should try it.
This might be one of the greatest things ever!!! So we’ll balanced, still VERY tart as I like it, but with perfect sweetness; simply wow!
So good! One of the few things my Dad enjoyed when sick. Really appreciate the recipe so I can make it more tart than commercial ices. Great way to get vitamins.
I swear your timing is always impeccable, ordered one yesterday from my favorite place and thought I wonder how they make these ???? Now I’ll be making them ! Awesome , thank you . Best on TH-cam as I always say .
I’m not Italian I’m danish 🇩🇰 but back in the 80th when I first visited Italy as a child I clearly remember the Lemon ice, I’ve totally forgotten about it but now I remember I want to make it…
Thanks for great content
Copenhagen 🇩🇰supports
I did this, trust me it REALLY does transport you to your childhood
❤❤❤❤
Bro... Italian Ice... Memories! There's a "chain" down here in the Central Texas area that claims to be "Italian Ice", but it ain't. Looks amazing, sir!
I miss you plating on the board! It always looked so beautiful and artistic. It made the food stand out. The dishes just distract from the art of the food. But I am here for your videos, either way. Thanks.
You sure brought up memories of the Italian feast in my old neighborhood....thank you for that Stephen 💛
One trip to the thrift store and I'm eating Italian ice for less than $10. Lemons were expensive AF at my store right now so I made it with an Arizona Arnold Palmer + 1 Lemon. So good and under 2 bucks. Thank you!
Thank you so much. You don't know how happy this has made me. This bring back memories of my childhood. I would love to see more flavor variations.
I like the quick simple syrup infusion method alot here. Its a different way to make oleo saccharum which is pretty key to a fantastic lemonade.
If tIme is on your side, you can make things a little easier by just zesting the lemons, then leaving them in pure sugar overnight. You'll end up with a concentrated version of the lemon simple syrup, that requires less fuss but more time. You can do this method to just about any fruit or veggie.
I grew up in jersey and this stuff was the best. Went back to this local Italian place that used to sell it when I was small and he doesn't anymore, broke my heart.
My family grew up in Rochester NY. My father was raised on “Al’s Italian Ice” from Al’s Stand in the 40’s and 50’s. By far the best Ice around. Now his grandson makes it for “Frank’s Italian Ice”. I think they add Xanthan Gum for consistency. It never freezes solid and can always be scooped out like ice cream without the creaminess. I’m going start with this “Base” recipe and see where it goes.
As a kid my grandpa used to walk me down to the water near the Peace Bridge on the West side of Buffalo and get Luigi’s lemon ice and Teds hot dogs….there was nothing better to me than that. It’s def my childhood in a cup.
Lay a wooden spool across your Pyrex when you pour - handle across the spout and the working end back by the handle. Surface tension will make the liquid cling to the spoon and prevent spilling.
You just unlocked a childhood memory! I was born in Queens NY and we'd alwaus het these as kids in the summer! I'm 31 now and forgot about this since we moved down south 😭
I was always told to not eat the yellow snow, but I'm tempted to go against that advice for this
Lol!
Correction, don't eat frozen piss
Incredible, my friend.
There is nothing better than Granita on a hot summer day. I tried it in Sicily any years ago and I've longed for it ever since. Thank you you this recipe, I'll try and make it myself. (because it's cheaper than going to Sicily).
Well that’s a sight I haven’t seen since I moved from Brooklyn , then Long Island to Charleston!! I miss that!
I can't believe I've never heard of infusing the zest into the simple syrup, that is genius!
One of the highlights of our Honeymoon was walking up into the hills behind Amalfi then stopping off at this small place for a drink. We tried the granita there and it was divine! Just what we needed on a hot day, for the rest of the trip in the region we kept trying to hunt out the best granita but nothing came close to that first one. Sadly I don't have an ice cream machine to replicate it at home, we've tried it the manual way and as you say, you get massive ice crystals.
The spout in those glass pitcher things do work, but the liquid needs to all be within the spout. This means you need to pour slowly so it doesn't go beyond the spout. If it even goes beyond slightly, the liquid goes everywhere. I had to learn this the hard way myself.
This is good advice
I learned the hard way as well, with carrot juice. 🤦♂️
Ahh yes yellow snow in a paper cup♥
just listening to you I was able to go visit my childhood memories! Ty ❤
Thank you so much. I moved to the northwest from the east coast and they don't have water ice here. You're a lifesaver!
Same here, Seattle area had Ritas for 2 years and it went under
@@robp9025 damn dude, sorry for your loss. I miss Rita's
@@ddmac0 never been to rita’s, I have one near me would you recommend?
@@warcopolo Most definitely. The tried and true where I grew up was Mango water ice, then cherry, then lemon
Grew up in Queens and also moved to the PNW....so I feel your pain.
I am from Chicago and my girlfriend is from Philadelphia. The "wooder-ice" pronunciation comes from Philly (my girlfriend also says things like wooderfall). Us midwesterners call it Italian ice like normal people 😛
West coast here. Never heard of or had "italian ice" and don't want to.
I'm from the Philadelphia suburbs and I pronounce water correctly. It's so obnoxious when people say wooter
Also, no one calls it Italian ice, that's not normal.
@@TheAbandonedAccount7 Exactly. You're from the suburbs so you're irrelevant 🙄 "wooder" is a Philly accent, don't be disrespectful.
@@Connection-Lost Nice attitude dipshit
I miss them! I miss Brooklyn. This proud Bensonhurst gal says sooo cool! I'm totally making it this weekend.
That looks so good. I'm on my way to get lemons can't wait to try
So much reminded of being a kid and my friend's mom used to send us to get Italian ice from down the street and tell us to run back before it melted so she could have some too...
Followed your recipe tonight exactly and it came out PERFECT! Good job :) 😀
I grew up in neighborhood outside Philly we had Italian water ice and just for rivalry Irish water ice both good.
This reminded me of the Italian childhood I never had.
I love this! So wholesome, so clean, looks and sounds soooo tasty. What about crushing ice cubes of the lemonade in a blender and then part re freezing and blending again and repeating a couple times if you don't have an ice cream machine?
Philly native here, thank you for shouting out “wooder” ice!!!
My guy.
I made your Cilantro Sauce you used to use on the grilled cheese on the truck.
I am still making this sauce.
This sauce slaps.
I need more sauces.
Please make a sauces video for just sauces that can be used on everyday/weekday meals.
I will also make these sauces.
Not Italian but I grew up in Staten Island and ices were a part of every summer. Used to drive far just to get them from my our favorite place. I miss those days.
Just watching this video transported me back to my childhood. I can taste it.
This brought back so many memories from the 80s growing up in Boston, love your show and recipes!!
Heck yah, have been trying to find a the best lemonade recipe and this has done the trick
If you added an egg white that has been whisked to stiff peaks towards the end of the freezing process you would probably end up with a nice and fluffy lemon sorbe. This recipe seems like a brilliant basis for alot of thing :)
Your diabetic self doesn't need any sorbet or ice cream lol
@@sunnyztmoney My diabetic ass likes to make stuff. Doesn't matter if i can't eat too much of it. People around me rarely complain about free dessert :)
@@diabeticdaniel7848 thats really sweet ( no pun ), especially if you yourself can't eat it, the hard work and dedication of making it goes to make those happy. Really sweet
@@diabeticdaniel7848 you go get em Daniel... the world's at your fingertips
@@sunnyztmoney u really thought u did smth there huh
Amazing
The Helado vendors/ice carts are a signature quirk of NYC. Every New Yorker has enjoyed a 1$ Helado on a hot day. Mango was my favorite. Head on over to Pelham in the Bronx for the best Italian ice though.
Helado? Lol sounds like somesp icsht
@@TheAbandonedAccount7 you sound like a lil b itch 😭
Thank you for this! I needed a homemade water ice recipe!!❤❤
Just like when I was a kid in New Haven. Libby's made the best Italian ice!
I saw this last Friday and I was like aww I'll never be able to have it but on Saturday after my soccer practice everyone got Italian ice and I chose lemon flavor, and it was soooo good I'm happy I was able to have it.
I'm not an Italian, but this stuff was my whole kid life.
In MA we call this slush, in RI they call it frozen lemonade but Italian ice all the same.
Thanks chief, u sure brought some childhoods memories not exactly the same as we didn't have Italians n in Arabia something close ,,now I have to look fr that icecream machine .
I’m not Italian but I am from NYC and wow, this looks so legit! Thanks for the recipe, bro 👍
I appreciate you appreciating our pronunciation of "wooder ice".
STEVE! I've been trying to find a good italian ice recipe (for me, it's mostly a texture thing) and I think you may have cracked the code. Cannot wait to try this out, the texture of this looks PERFECT.
☺The memories you stirred up. Thank you.
YUM! Italian Chicago childhood right here. But ours always had a bit of zest in it.
wow that's a really good instructional video
growing up in the bronx, as a kid I would always get this, though my flavor of choice was always coconut.
You really did this recipe justice. Great job.
Corona Lemon Ice King! I’m in. Imma gonna make a lime ice this weekend. Thx!
Very nice recipe. I used a lemon oleo sacrum from lemons peels and sugar to enhance the flavor, instead of making a lemon simple syrup.
I grew up in Chicago, the heart of the Midwest and home to a HUGE Italian American population. We have Italian Ice places all over the area. So good. So refreshing.
It's called water ice in South Philly too.
Yes it was my Nonno was the original pops water ice in south Philly
That looks so refreshingly good!
Every memory I have of visiting NJ has Italian ice in it.
Nothing better than a good cup of wooder ice :3 ❤️
Brooo venchis granite just came I. My mind!!
Pop the zest peels used for the syrup into a sauce pan with a little more sugar and you've got some quick candied lemon zest.
Im from the United States and I used to get lemon ice cream off the ice cream truck, it was so good lol you even get a taste of the wooden spoon XD but that seems like the same thing so I guess I'm making that
I just time-travelled back to Brooklyn 1957. Bay 17th St , Sheepshead Bay. An "Ice" was, I think, a nickel. Yeah! PS163
thank you for reminding me to feed myself good sir
From nyc and in the summer Italian ices where 5, 10 and 25 cents when I was growing up. I had a ton of them!
Yess!!! I have been looking for another cooking show
The Pyrex frustration is real....... Philly girl here, and if my memory serves me, my favorite childhood water ice stand was at Broad and Oregon, there were a few little bits of whole lemon mixed in and don't forget the salted pretzel rod !. I am totally transported to another time and place, ty
I've never seen a more knowledgeable comment section !!
You’re really legit!! You’re definitely one of my favorites!! Can you make a lobster bisque for us?
Lemonade is my favorite, I used to mix it with honey and warmed it up a bit 😋
Man, take me back to the good old days!
Awesome recipe, can’t wait to try it!
can make a good arnold palmer with that syrup too 🙂
Half cup water, half cup sugar, 1 lemon peel, microwave 1.5 minutes, strain into blender. Fill a large cup with as much ice as possible, pour into blender. Squeeze 1 lemon and strain into blender. Blend on high for 1 minute. Enjoy 🍋
Wonderful recipe!
I’m trying to do this in the upcoming summer months in a restaurant setting. Vanilla ice cream, a scoop of Italian ice and some condensed milk.
How would you approach a recipe? I have access to high quality fruit purées. I’m think fruit purée, sugar, water and then the same ice cream machine process.
Got any thoughts? Thanks so much and adore your vids man.
I love how simple this started to needing a 300 dollar kitchen appliance
There are tons of $60-100 solutions (they don't have a compressor, you freeze the bowl) but yeah no way around needing an ice cream maker or some sort. If you have a Kitchenaid Mixer (another $300 appliance LOL) you can get an $80 attachment for it that does the job.
Yeah, that was depressing. I guess I will have to wait for summer and have someone else make it for me!
lemon wooder ice. hell yea. we used to go down the street from my grandfathers hardware store and buy this from someone's nona. she ran a stand in the summer out of her house.
Awesome video!! Definitely gonna make some! Maybe toss some fruit in!
Also, grew up in Texas and Oklahoma and we called it Italian ice.. great stuff
ooohhh i might try to make this with a topping of Limoncello
Straight-up making this tonight.