Does anyone know how to make homemade Italian Ice (Soft Kind)?

Answer 1

(L)
GRENATA, ITALIAN ICE

To 2 cups water add 1 cup sugar and do not stir after the sugar is dissolved. Bring to a boil and boil 5 minutes exactly. Add 1 cup fresh squeezed lemon juice (or other juice, espresso, etc.). Freeze in cubes (it never gets really hard), then mash cubes with a potato masher and serve in sherbet glasses. Genuine Italian ice has large crystals, rather like a snow cone.

Answer 2

Strawberry Italian Ice
2 pints fresh strawberries, hulled and halved
3/4 cup unsweetened apple juice concentrate
1 to 3 tablespoons lemon juice
Fresh mint, optional

Place the first three ingredients in a blender or food processor; cover and process until smooth. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. Spoon into a mixing bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. Remove from the freezer 10 minutes before serving. Garnish with mint if desired. Yield: 5 servings.

Answer 3

Strawberry Italian Ice
Yield: 2 Servings

Ingredients

1 pt strawberries, fresh, trimmed
1/4 c sugar
2 ts lemon juice, fresh
2 c ice cubes (about 11)

Instructions

Put a 9 or 10-inch metal cake pan in the freezer. In a blender,
blend the strawberries, sugar, and lemon juice until the mixture is
smooth and the sugar is dissolved. Add the ice cubes, blend the
mixture until it is smooth, and pour it into the cold pan. Freeze the
mixture for 30 to 40 minutes, or until it is frozen around the edge,
but still soft in the center. Stir the strawberry ice, mashing the
frozen parts with a fork, and spoon it into 2 bowls.

Answer 4

This Site Might Help You.

RE:
Does anyone know how to make homemade Italian Ice (Soft Kind)?

Answer 5

LEMON ITALIAN ICE

2 c. water
1 c. light corn syrup
1/2 c. sugar
2/3 c. lemon juice

In heavy, medium sized saucepan, stir together water, corn syrup and sugar. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Remove from heat; cool for 30 minutes. Stir in lemon juice. Pour into 9 inch square baking pan. Cover surface with plastic wrap. Freeze 3 to 4 hours, or until frozen but still soft in center. Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy. Turn back into 9 inch square pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm.

Answer 6

When hand kneading bread the tendency is to add more flour to make it easy to handle. Now you end up with dense bread. The dough should be tacky when you touch it lightly; this means you must knead it lightly. That you worked up a sweat says the dough was too heavy and you were pushing to heavily. When kneading by hand you only want to push on the top 1/4 of the ball, not down deeply into it. This helps the light dough from sticking to you. It is more just rolling the dough ball than pushing through it. Keep your hands buttered and floured, if you keep rubbing that butter/flour off quickly you are pushing too hard and too deep. A light dough makes a light loaf.

Answer 7

Granitas

http://www.mangiabenepasta.com/granita.html

Answer 8

Add Vodka

Answer 9

www.allrecipes.com