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lemon ginger ice in lemon cups


so pretty and so good you'll be making more! this nice recipe courtesy of tyler florence from the show food 911 episode: not too sweet to eat this can be made using oranges too, adding a hint of cinnamon.


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  • Carbohydrates: 166.7
  • Fats: 0.0
  • Dietary Fiber: 149.0
  • Minerals: 0.0
  • Proteins: 2.0
  • Vitamins: 0.0
  • Water: 16.0


  1. To make the lemon cups:
  2. "trim a very thin slice off of the lemon bottoms so theyll sit sturdy when standing up"
  3. Cut off the top 1 / 3 of the lemon and reserve to cap the cups
  4. Carefully hollow out each lemon with a teaspoon
  5. Turning and digging into the pith so the entire inside of the fruit comes out
  6. Take care to leave the lemon shell in tact
  7. Chop and mash the lemon pulp and strain into a blender
  8. Freeze the lemon cups in egg cartons
  9. With their lids
  10. At least 1 hour or up to overnight
  11. The frozen shell will prevent the lemon ice from melting too quickly when you serve it
  12. To make the ginger syrup:
  13. Mix the sugar
  14. Water
  15. And ginger in a pot over medium heat
  16. "gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant dont allow the syrup to boil or get dark"
  17. Remove from heat
  18. Cover
  19. And steep until cool
  20. Fill a blender with crushed ice
  21. Pour in the reserved cup of fresh lemon juice
  22. Add the ginger syrup
  23. And process until slushy
  24. Add the lemon zest and blend again
  25. Freeze for 1 hour to firm it up a bit
  26. Scoop the lemon ginger ice into the prepared lemon cups
  27. Garnish with mint leaves
  28. Top with the lemon cap
  29. And serve
  30. Serve in egg cups for a lovely presentation

Step 16

Total Time in Minute 55

Ingredients Count 7

cooking lemon ginger ice in lemon cups

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Fresh ginger



Zest of

Fresh mint leaves

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