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Lemon Ice

I made this refreshing little treat last night and was pleasantly surprised with the results.  It was slightly sweet, tangy, and creamy.  That's right!  Creamy!  It has no cream or dairy products in it, so I really wasn't expecting the sweet creaminess, but I certainly didn't complain :) I loved that this treat has no fat in it.  Then again, I just plain love it!  

I modified the method of making this ice.  The original recipe said to pour the mixture in a cake pan, place it in the freezer, and stir it every now and then for several hours.  Not only is that time consuming, but my freezer is too small to fit a cake pan into.  Sad, I know.  To solve this dilemma I simply halved the recipe and made it in my Ice Cream Maker.  Easy Schmeezy.  

Lemon Ice
slightly modified from Mel's Kitchen Cafe
3/4 cup lemon juice ( from about 3 large or 6 small lemons)
1 envelope unflavored gelatin
1 cups sugar
2 1/2 cups water
mint sprigs for garnish (optional)
Zest 1 1/2 of the lemons and set the zest aside. Juice all of the lemons. It should yield about 3/4 cups lemon juice. 
In a medium saucepan, combine the gelatin, sugar and water, stirring constantly over medium-low heat, until the gelatin is dissolved, about 5-6 minutes. Remove the pan from the heat and stir in the lemon juice and lemon zest.
Pour the mixture into the frozen bowl of an ice cream maker ( mine requires that it be put in the freezer about 18-24 hours in advance).  Mix according to the directions of your ice cream maker.  I let mine mix for something like 15-20 minutes.  Not really sure since I turned it on then went upstairs to give Brynlee a bath.  It really doesn't have to be exact though.  Just do it to your liking.  Serve immediately or store in the freezer for future use.  
Tip:  To make the lemon cup, slice a lemon in half lengthwise then scoop the pulp out.  If you want to prepare them in advance, just store them in the freezer till you are ready to use.  
Recipe Source: from Lion House Entertaining

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