Reviewed: Mar. 13, 2009

I have made this several times, both with and without the lemon zest. It's great both ways, and is always a hit!

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Reviewed: Feb. 21, 2009

Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For those who would like to know how much juice one lemon has, I measured 1/4 c. from a medium sized lemon. It's only a general guideline. I'm sure it could vary depending on ripeness, etc. My result was excellent. Just the right amount of sweetness and tanginess, and I love that I don't have to feel guilty eating it.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 23, 2008

This was terrific. Very easy to make.It was too sweet for my taste. Had to add milk but it still turned out great.

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min21

Cooking Level: Beginning

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Reviewed: Jul. 7, 2008

I read the reviews and ended up creating my own recipe, which is awaiting review/acceptance here. I had to halve the recipe because of the capacity of my ice cream machine, but I kept the full amount of lemon juice, and zested both lemons. I used a combination of milk and heavy cream and sugar and honey. It was really good. This recipe was a good starting point, but I'm sure if I'd followed it I would have had a very sweet frozen confection with no tanginess at all.

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Mama_B

Cooking Level: Expert

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Reviewed: Sep. 11, 2007

This is pretty good! Nice and refreshing! I did take other people's advice and used less sugar. I used a half cup less, I really could have cut back even more. I will try this one again.

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Chowchick

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Jul. 9, 2007

I really enjoyed this recipe. I used an ice cream maker for 40 minutes. It never got as firm as ice cream, but it held enough air that it never became a frozen rock either. It tasted more like sherbet than it did the Italian lemon ice I was looking for. When I make this recipe again I'll likely use a bit more zest.

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solside

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Ketchum, Idaho, USA

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Reviewed: Aug. 15, 2006

This was ok. It took forever to freeze and it turned out wayyyy too sweet but the texture was nice and it tasted pretty good (wayyyy too sweet!) I loved the bits of frozen lemon zest. I found it to be really milky which is usually a good thing but with lemon..not. Next time I will look for a recipe for Lemon Ice without the milk...I was trying for something like Italian Ice. The recipe was great but is just not what I was hoping for. If you like Lemon Milk this is the recipe for youl

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blahblahblah

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2006

hmm - yummy - and only 3 ingredients - so easy to make -- next time i'll try it with orange

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Apr. 17, 2006

Delicious with Meyer lemons. For the person who wanted to know how to prevent clotting, whisk the sugar and lemon together until smooth. Then slowly drizzle in milk a little at a time, while whisking quickly. Keep whisking and adding milk in a little at a time until it's all gone. I also second the person who cut the milk down to 3 cups since my ice cream machine is a 1.5 qt. I make lots of ice cream, and this recipe's a keeper! (It's also lower fat than my other ones...but now I wonder how this would taste with half cream and half milk...) So I made this a second time wth smaller, less ripe meyer lemons (6 total), 1.5 cups of sugar, and 2.25 cups of milk - still delicious and impressive.

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ENTHUSIAST

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

Very refreshing summer dessert.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 11, 2005

Very easy to make and is so good to eat. Everyone loved it!!!

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ALBURSTON

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Reviewed: Jul. 8, 2005

This is so refreshing. I will use more lemon and a little less sugar next time.

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mamaiscookin

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Prineville, Oregon, USA

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Reviewed: Jun. 27, 2005

Very tasty! I halved the recipe and poured it into ice pop molds. The pops turned out to be a little soft...but still very delicious. Here's a few tricks I used to make this recipe really easy. First, cut your lemons in half and juice them...THEN you can zest them very easily by tucking your fingers inside the lemon for protection. Second, put your sugar and lemon zest in the food processor and process until fine. Third...go ahead and add the milk and process until well blended. I didn't cut back the sugar, but I did add extra lemon and lemon zest to taste. Can't wait to try it again by freezing in a pan. Very yummy! Thanks for sharing!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Jun. 24, 2005

The milk curdled when I added it to the lemon juice/sugar mix...what did I do wrong? Help, I really want to try it! RE-REVIEW I'm so glad I tried it again! I did as suggested above, and used the whisk beaters on my handheld electric mixer to first whisk the lemon juice and sugar together then while whisking, I slowly drizzled in the milk. I used 4 cups of skim and 1 cup of 2% since I have a 4 qt. ice cream maker, and others said it was overly sweet with just 4 cups of milk. It turned out wonderfully, not quite as creamy as a sherbet, but I would think if you used whole milk or some half & half, it would be richer, but I liked it as is. I just wish the recipe listed a specific amount of lemon juice so I can get consistent results, as lemons can vary in their juiciness. I actually used four smaller lemons and zested them all. I bet it would be good with lime and orange, even raspberries as well and you could make your own rainbow ice.

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GARDENMOMMY

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Reviewed: May 26, 2005

This was so refreshing, i loved it, good simple instuctions and very easy to make with an ice-cream machine, i have just bought one so i am making lots of ice-cream.

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MARLENE28

Cooking Level: Intermediate

Living In: ???, Cumbria, England, U.K.

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Reviewed: May 16, 2005

This recipe was great and refreshing! but instead of using 2 lemons, I only juiced and zested one. Then I cut up 5 strawberries and put them in the blender, along with some bottled lemon juice. I added that to the sugar, milk, and lemon mixture. I don't have a ice cream maker, so I used the method of checking every hour and giving it a good stir. It came out deliciously sweet, like strawberry lemonade sorbet! Can't wait to try other fruits!

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For Love of Cereal

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Reviewed: Apr. 5, 2005

I have to admit that I just used bottled lemon juice, and I don't think I'd make it that way again. This was certainly different than anything else I've ever had, and _very_ sweet! Also, it took 5 hours in the freezer (stirred every hour or so) before it was even remotely scoopable, and even then it was mushy and melted almost immediately. If I try this again, I'll use more lemon, less sugar, and start it in the morning to freeze all day.

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Amata

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Reviewed: Aug. 10, 2004

this is a great recipe, i made it in my icecream maker and it came out great.Although at first i put too much mixture into the icecream maker so it didn't freeze and i had to pour half of the mixture out. it is a great recipe one of the best i've made so far. i reduced the sugar content to 1 1/2 cups like other paople said and it turned out wonderful! i used 1 lemon 1 orange and 1 lime and used skimmed milk for a very low fat alternative to ice cream. it goes great if you put it in a waffle cone. i left half of the mixture to make a couple days later and this batch was the best because i had kept it in the fridge which was very cold so it speeded up the freezing process and could be eaten straight out of the ice cream maker! it does go rock solid if left in the freezer so you need to thaw it for a bit so it's not as hard. i might make this again. thanx!

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teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

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Reviewed: Aug. 6, 2004

One of my favourite aspects of this recipe is how it can be successfully still-frozen. Remember that ALL ice creams and sorbets are going to be sweeter before they are frozen-- the ice crystals will compensate for this--so be careful when making adjustments. The best way to do it is to of course halve the recipe and finish it and then make any adjustments to a full-sized recipe. For those of you concerned about sugar, it would be worth trying this recipe with sucralose (Splenda) to see if the texture and taste are comparable.

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CHAMMI

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2004

Tasted good, but not what I was looking for. Be careful when tinkering with the amounts of sugar used. The less sugar you use the more solid the resulting lemon ice will be.

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AUNTIE K

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