I made this at Carissa's house last week. It is a nice, light dessert that will satisfy your sweet tooth with no fat calories involved--which she liked.
Zesting and squeezing the lemons is a breeze when you have some cool kitchen gadegets, like a microplane grater, and a lemon squeezer.
When I am at home, I use plastic ice cube trays to make this lemon ice--you just stir up the lemon mixture, freeze it in cubes, then blend it to a smooth consistancy. However, it turns out that Carissa does not own ice cube trays (which means her ice maker on her refrigerator works, and mine does not!). So I remembered a way to improvise: pour the lemon mixture into a 11 x 13-inch glass dish, and put the whole thing in the freezer.
About every 30 minutes, give the icy mixture a stir to break it up.
Once it become fully frozen, it is easy to scoop into a food processor. (If you did not keep stirring it now and then as it freezes it would become a solid frozen block.) If you have ice cube trays, you don't need this extra step of stirring though.
Don't pack it all in the food processor like I did here--it won't work. I had to remove some of the ice, and do it in about 3 batches.
After is all is blended, and becomes like soft wet snow, stir it up (to make sure the lemon zest is distributed) and pack it into a freezer container.
Freeze a couple hours before serving. Lemon Ice will keep well for several weeks in the freezer. This is basically like fluffy frozen lemomade--a perfect summer dessert. I love it served in a pretty stemmed glass.
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