Lemon Italian Ice

Directions

1. 1Stir the water, lemon juice, and sugar until every grain of sugar has dissolved.
2. 2Pour into a Creami pint, staying below the max-fill line.
3. 3Freeze the pint flat for about 24 hours.
4. 4Lock the pint in and select the ITALIAN ICE preset.
5. 5Since this base is fat-free, it usually needs a Re-spin or two with a tablespoon of water to smooth out.
6. 6Serve as a slushy scoop.

Tips

• Freeze the pint completely flat and level for 16-24 hours so it shaves evenly when you spin it in the Creami, not in chunks.
• If your result comes out crumbly or icy, add a splash of whole milk or cream and re-spin immediately for a smoother texture.
• Use fresh lemon juice, not bottled, for bright flavor that actually tastes like lemon when frozen and spun.

Variations

• Swap half the water for sparkling water or club soda before freezing for a lighter, slightly fizzy sorbet.
• Add 1-2 tablespoons of limoncello or vodka to the base before freezing to keep it slightly softer and easier to spin.

FAQ

Can I use bottled lemon juice instead of fresh?

You can, but fresh juice tastes noticeably better when frozen and spun. Bottled tends to taste flat and sour rather than bright and lemony.

Why did my pint not freeze solid after 24 hours?

Make sure your freezer is at 0 degrees Fahrenheit or below, and that the pint is placed on a flat shelf with nothing blocking air circulation around it. Some freezers need 30+ hours.

The Creami scooped it as powder instead of creamy sorbet, what do I take?

Take the pint out, add a small splash of milk or cream, put it back in the Creami, and re-spin using the Sorbet or Lite Ice Cream setting for a smoother result.

How long does the frozen pint keep in my freezer?

It stays good for about 2-3 weeks if kept in a sealed freezer bag, though the texture stays best if you spin and eat it within the first week.

Nutrition

Per serving · makes about 2 servings · estimated