Blueberry and Lemon Ices

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You can serve these dairy-free fruit-flavored ices together, as we did, or on their own. Either way, they're sure to be gobbled up quickly - just watch out for brain freeze! BLUEBERRY ICE MAKES: 4 CUPS. LEMON ICE MAKES: 3 CUPS. SOURCE: Family Fun
4 cups blueberries
3/4 cup white grape juice
3/4 cup maple syrup
2 tbsp. lemon juice
Pinch of salt
2 cups water
1 cup sugar
Pinch of salt
2/3 cup lemon juice (about 4 lemons)
1. Blueberry Ice: In a blender or food processor, combine the blueberries and grape juice and pulse until mixed, about 30 seconds.
2. Working in batches, strain the mixture into a medium-size bowl through a medium mesh strainer. Add the maple syrup, lemon juice, and salt to the bowl and stir to combine.
3. Transfer the mixture to a 9- by 13-inch pan, cover it with plastic wrap, and freeze it for 1 hour. Remove the pan and scrape the mixture's frozen edges into the center with a fork. Freeze it another hour, then scrape the ice crystals into the center again. Return the pan to the freezer for at least 1 more hour, or overnight. If the mixture is too firm to scoop when you're ready to serve, scrape it to loosen the crystals. Makes 4 cups.
4. Lemon Ice: Bring the water, sugar, and salt to a simmer over high heat and stir until the sugar is dissolved. Remove the pan from the heat and stir in the lemon juice.
5. Pour the liquid into a 9- by 13-inch pan and let it cool to room temperature, about 15 minutes.
6. Cover the mixture with plastic wrap, then freeze and scrape as you did for the Blueberry Ice. Makes 3 cups.
Dish   Dessert 
Features   Dairy-Free, Vegan, Vegetarian

Tianna Jordan

Member since Aug 2009

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