Italian Ice

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 10 to 12 servings
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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

  1. Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.
  2. 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.
  3. 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.

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