So, I'm bored of just posting DIY recipes and flavor notes. I bought some Lemon Italian Ice from the store the other day, came home, ate one container and threw the rest away. It's not that it was bad tasting, it just wasn't any good. Basically frozen sugar water with a hint of lemon.
I knew I could do better.
Ladies and Gentlesirs, I present Homemade Lemon-Lime Italian Ice.
##Ingredients
2 and 2/3rd Cups of Water
1 Cup of Sugar
2 tsp of Citric Acid
1/3rd Cup of Vegetable Glycerin
1 Cup of Lemon Juice
1/2 tsp of FA Lemon Sicily
10 drops of FLV Lime
##Directions
Mix 2 Cups of Water, Sugar and Citric Acid in a medium sauce pan. Simmer and stir until completely dissolved.
Remove from heat. Add 2/3rd Cup of Water and 1/3rd Cup of VG. Mix thoroughly. Allow to cool til about room temperature then place in fridge covered for 1 hour. In the mean time, place a large metal cake dish in the freezer to chill.
Remove from fridge, add the lemon juice, FA Lemon Sicily, FLV Lime and food coloring (optional). Mix well, pour into now icy cold cake dish, place back in freezer. Remove from freezer once every 30-60 minutes and mix (clearing the frozen sections away from the sides) until entire container is "more or less frozen". Divide into smaller serving size containers and seal for storage.
For more of a gourmet style Lemon Italian Ice, include the lemon peel finely shredded from one medium sized lemon in the mix during the last step then serve with a lemon wedge and a sprig of mint.
##Adjustments
Strawberry Italian Ice
Replace Lemon Juice with 10 pureed Strawberries including the liquid. Replace Lemon Sicily with TFA Ripe Strawberry, omit FLV Lime. Optional to omit the citric acid in this variation but I prefer it in there.
The same general theory applies to any variation of this recipe you desire whether it's pomegranate, blueberry, grapefruit, etc.
While it's time consuming while it's freezing (approximately 5-6 hours chill time), it's simple enough to do while you are around the house for half a day. A little late for summer I guess but oh well.
Enjoy everyone!
P.S. Traditional Lemon Italian Ice recipes don't call for VG. With these recipes you either wind up with cube like completely frozen ice or more of ice shavings like with Snow Cones. The addition of VG prevents this from freezing like traditional Italian Ice but allows for easier serving and consuming.
I have been lurking for the past day or so. You can just eat any of the flavors that way?
That is what they are designed for.
Wtf. Sorry to crap on your thread. So I'm making extractions, and all my supplies seem to align with e-juice. My garage is slowly turning into a bio lab.
This just seems like it's a new market for cheap accessible flavoring for really anything? Or am I missing some key element.
This is awesome. I've been actually toying with my concentrates in creamers for my coffee. Diacetyl tastes just as good in food form as it does in vapor!
I've gotten really into frosting for cupcakes. I'll make about 24 and mix the frosting in a small bowl with a few drops of flavoring and one or two drops of food coloring. Red for strawberry, blue for blueberry, etc. It's a lot of fun to do with kids or a significant other, even box recipe and butter cream frosting is fine.
I'll have to try this with my ice cream maker. Glad to see you threw the lemon zest in; I've made lemon sorbet before and used lemon juice and zest as the flavoring.
Usually people who make ices in the freezer use a fork to mix & scrape; this seems to keep large crystals from forming.
Is the VG idea yours or did you get it from somewhere?