This drink takes me back to my childhood days of
ordering a frozen lemonade at the Zoo, when my only worry was running out of water in my
pink whirly squirt bottle. Those days are sure gone. Now I not
only have to remember where I parked (so hard!), but keep track of the
little monkeys I brought with me. I think we all deserve a little
frozen lemonade for doing so much adult stuff all the time. Now if I can just
find a fan and install a hammock...
Ashley and I co-created this
wonder of all wonders.
We were catering a wedding and needed some fast and fancy punch to serve,
and I remembered a citric acid and lemon extract version of lemonade that my
sister-in-law makes. A couple of months later Ashley had, what I like
to think, is a flash of pure inspiration: let's put this stuff in
the ice cream maker and see how it tastes. I couldn't be more
tickled with the outcome. She found that the original lemonade
base needed more flavor to stand up to the temperature change, but
otherwise, this is one treat you can pull off, even after a long tiring day
at the Zoo.
|...just 3 ingredients and water. I know, right? You can find
Citric Acid online and at health food stores, although it's not exactly
healthful in this recipe.
||Mix 3 quarts of water with the other ingredients, taste, and add up to
1/4 c more water depending on how sweet your sweet tooth is. Chill for
||Pour half of the liquid in an ice cream maker and process until it
becomes a slushy, about 6-10 minutes. Quickly empty and process the
other half before your freezer bowl gets too warm.
4 t Citric Acid
4 t lemon extract
2 1/2 C Sugar
|Serve immediately or keep in your freezer for up to an hour before
serving. Prepare for pure adoration from your guests.
Problems: Warm lemonade
base- If you don't have time to chill the lemonade before
processing it in your ice cream maker, you can only process the first half,
or 4 servings. It will take closer to 15 minutes to turn into a
slushy. The second half will not ice up because the bowl will have
become too hot. You can, however, chill the remaining lemonade and
make frozen lemonade again another day after re-freezing your ice cream
3 Quarts Water
4 t Citric Acid
4 t lemon
2 1/2 C Sugar
Mix 3 quarts of water with the other ingredients,
taste, and add up to 1/4 c more water depending on how sweet your sweet
tooth is. Chill for 2 hours.
Pour half of the liquid in an ice cream maker and
process until it becomes a slushy, about 6-10 minutes. Quickly
empty and process the other half before your freezer bowl gets too warm.
Serve immediately or keep in your freezer for up
to an hour before serving.
The unfrozen lemonade base will last for up to 2 weeks in the
refrigerator without losing flavor.
Citric Acid also happens to be an ingredient used in cheesemaking, so
you can order it online at a
cheesemaking website such as
www.cheesemaking.com for a cheaper price.. You can also purchase
it at a
healthfood store for a few dollars.