Lemon Ice
Our dietitians' favouriteThis recipe is taken from the 1983 Milk Calendar. This is the Lemon Ice recipe.
- Prep: 10 min
- Freezing: 4 h - 6 h
Ingredients
- 2 cups (500 mL) Milk
- 1/3 cup (80 mL) sugar
- 2-3 tbsp (30-45 mL) grated lemon rind
- 1/2 cup (125 mL) lemon juice
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Preparation
Thoroughly combine milk and all other ingredients; pour into a shallow metal pan. (The mixture will appear curdled.)
Freeze until firm, about 2 to 3 hours. Whirl frozen lemon mixture in a blender or food processor until smooth.
Scoop into parfait glasses or hollowed out lemon shells and refreeze for 2 to 3 hours or until ready to serve.
Tips
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Nutritional information
Per serving| Energy: | 124 Calories |
| Protein: | 4 g |
| Carbohydrate: | 26 g |
| Fat: | 1 g |
| Fibre: | 0.5 g |
| Sodium: | 55 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 159 mg |
| Vitamin C: | 30 % |
| Vitamin B12: | 29 % |
| Vitamin D: | 29 % |
| Riboflavin: | 15 % |
