Recipe courtesy of Giada De Laurentiis
Print
Italian Ice
Total:
20 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

  • 3 cups raspberry syrup (recommended: Torani)
  • 3/4 cup lemon juice
  • 1 lemon, zested
  • 1/4 cup finely chopped fresh mint leaves
  • 5 pounds crushed ice (about 6 ice trays)

Directions

Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.

Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.

Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.

Cooking Tips 3 Videos

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