Title: Lemon Mint Ice
Categories: Dessert Fruit
Yield: 8 Servings

	1 t	b Grated fresh lemon peel
	1 c	Granulated sugar
	4 c	Water
1	/4 c	Chopped fresh mint
3	/4 c	Fresh lemon juice
:		Lemon Cups (optional)
:		Fresh mint springs,
:		optional

Combine lemon peel and sugar in three quart saucepan, add water. Stir over low heat until sugar dissolves. Bring mixture to a boil; cover and reduce heat and boil five minutes without stirring to avoid crystallization. Place chopped mint in a strainer. Pour sugar syrup through mint into medium bowl. (For more intense mint flavor, place mint in bowl and pour sugar syrup over it, steep two to three minutes, then strain.) Cover and refrigerate mixture until well chilled. Stir lemon juice into sugar syrup. Pour into 13 x 9 inch baking pan and place in freezer. Stir after 1/2 hour as mixture freezes around the edges. After another 1/2 hour in the freezer, remove pan and beat slushy mixture with electric mixer. Repeat beating twice more after 1/2 hour intervals to give ice a fluffy consistency. Spoon finished ice into freezer container or lemon cups and freeze until firm. Transfer to the refrigerator 20 minutes before serving. Garnish with sprig of mint if desired. To make lemon cups. Cut the tops off and ream the interior from each portion with a hand juicer. Use a serrate grapefruit spoon to scrape interior. Take slice off bottom portions so they will stand up straight. NOTE: mixture can be churn frozen in ice cream maker according to manufacturer's directions. Nut Val per serving. Cal 103; Protein 0; Sodium 4 mg; fat 0; chol 0; carbo: 27 gm. Exchanges: 2 fruit. John Drake/from Portland Food Section 7/9/96 == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Recipe By :

From: Craig Schroeder Date: 07-27-98 (20:22) The Neverending Bbs (437) Fido-Home

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