Iced Lemon Crush
- Active Time 10m
- Total Time 1h 25m
In the sixteenth century it was customary to use snow to chill fruit drinks, wine and water. On the tables of the well-to-do, digestive sorbets and ice creams were served halfway through the meal to cleanse the palate between the various spicy dishes. In the course of the seventeenth and eighteenth centuries, the fashion for cold drinks snowballed. In Don Quixote, Cervantes relates how things could not be all that bad in a peasant's house, because "his wife, while making her way through a pound of wine, had an overflowing jug of delicate snow drinks at her side, as well as perfumes, flowers, song and music."
Many documents of the time mention the convenience of cold drinks and give detailed descriptions of suitable containers for this practice.
- Zest and juice of 3 lemons
- 4 cups water
- 7/8 cup sugar
Heat the lemon zest in 3/4 cup of water for 5 minutes. Strain, then add the rest of the water, lemon juice and sugar.
Transfer to an ice cream maker to turn into crushed ice. Alternatively, chill in the freezer (although the texture will not be the same). Stir frequently with a fork to prevent it from setting hard.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
122 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 32g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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