Lemon Italian Ice

Lemon Italian Ice

Did you know that in order to make classic Italian ice, aka granita, you first need to make lemonade? We learn to make both in today’s episode.

Lemon Ice Cream

Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.

Rich, Tart Lemon Sorbet

The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.

Classic Lemonade

This classic, simple lemonade is made with fresh lemon juice, sugar, water, and just a pinch of salt for perfectly balanced sweetness and acidity.

Scooped: Prosecco, Lemon, and Ginger Granita

I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.

Meyer Lemon Ice Cream

Make the most of seasonal Meyer lemons with a sweet-tart ice cream that's refreshing and light.

Iced Lemon Cookies

These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.

Lemon Basil Chocolate Chip Ice Cream Sandwiches

If you've made a mint chocolate chip ice cream before, this recipe follows the same basic procedure. But while mint leaves are usually steeped in the cream for upwards of an hour or two before getting strained out, basil benefits more from a short initial steeping before getting blended into the base. I forgo chocolate chips or drizzling melted chocolate for simply shaving chocolate directly into the ice cream as it's finishing the churn.

Lemon Mint Sherbet

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker.

Gin and Tonic Sorbetto

With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."