Strawberry-Lemonade Italian Ice

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Strawberry-Lemonade Italian Ice

This fruit-centric, healthy dessert is a great frozen treat that can be made without the use of an ice cream machine — and with only a small amount of added sugar.

Ingredients

Servings  6   Serving Size   1 cup

  • 1 1/2 pounds ripe strawberries, hulled and halved
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sugar
  • 5 cups ice

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice and sugar until the sugar is almost dissolved.
  2. In a food processor or blender, process the strawberries and the lemon juice mixture until the strawberries are puréed.
  3. Add the ice. Process until the mixture is completely smooth.
  4. Pour into a 13 x 9 x 2-inch baking dish. Freeze for 30 minutes. Using a spoon, scrape along the edge of the dish, pushing the outer frozen chunks into the middle of the dish. Using the back of the spoon, spread the ice into an even layer. Freeze for 30 minutes. Repeat the scraping process. Freeze for 1 hour.
  5. Using a spoon, scoop the ice into serving cups.

Cooking Tip: For variety, substitute the strawberries with other fruits, such as mango, peaches, or pineapple.

Keep it Healthy: The riper and sweeter the strawberries are, the less sugar will be needed. Before whisking the lemon juice and sugar together, taste a strawberry to determine its sweetness. If it's super sweet, you can decrease the amount of sugar called for in the recipe.

Tip: To store leftovers, spoon the Italian ice into a large resealable bag. Place the bag flat in the freezer. To eat, let the Italian ice thaw on the countertop for at least 15 minutes. Using a spoon, break up the Italian ice into bite-size chunks.

Nutrition Facts

Strawberry-Lemonade Italian Ice

CaloriesCalories

54 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 54
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 1 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 0.0 g
Protein 1 g

Dietary Exchanges
1 other carbohydrate

 

This fruit-centric, healthy dessert is a great frozen treat that can be made without the use of an ice cream machine — and with only a small amount of added sugar.

Nutrition Facts

Strawberry-Lemonade Italian Ice

CaloriesCalories

54 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 54
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 1 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 0.0 g
Protein 1 g

Dietary Exchanges
1 other carbohydrate

Ingredients

Servings  6   Serving Size   1 cup

  • 1 1/2 pounds ripe strawberries, hulled and halved
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sugar
  • 5 cups ice

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice and sugar until the sugar is almost dissolved.
  2. In a food processor or blender, process the strawberries and the lemon juice mixture until the strawberries are puréed.
  3. Add the ice. Process until the mixture is completely smooth.
  4. Pour into a 13 x 9 x 2-inch baking dish. Freeze for 30 minutes. Using a spoon, scrape along the edge of the dish, pushing the outer frozen chunks into the middle of the dish. Using the back of the spoon, spread the ice into an even layer. Freeze for 30 minutes. Repeat the scraping process. Freeze for 1 hour.
  5. Using a spoon, scoop the ice into serving cups.

Cooking Tip: For variety, substitute the strawberries with other fruits, such as mango, peaches, or pineapple.

Keep it Healthy: The riper and sweeter the strawberries are, the less sugar will be needed. Before whisking the lemon juice and sugar together, taste a strawberry to determine its sweetness. If it's super sweet, you can decrease the amount of sugar called for in the recipe.

Tip: To store leftovers, spoon the Italian ice into a large resealable bag. Place the bag flat in the freezer. To eat, let the Italian ice thaw on the countertop for at least 15 minutes. Using a spoon, break up the Italian ice into bite-size chunks.