Mrs. John F. Kennedy's Lemon Ice
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 cups water
3 1/2 cups sugar
1 cup fresh or frozen lemon juice
1 tablespoon grated lemon rind
Combine water and sugar in a saucepan; bring to a boil and boil 5 minutes. Cool. Add lemon juice and rind. Pour into 2 refrigerator trays. Place trays in freezer. When mixture is frozen to a mush, remove to a cold bowl and quickly beat with a rotary beater until smooth. Return to trays and freeze again. Remove mixture to cold bowl and quickly beat until smooth. Return to trays and freeze until firm, about 2 hours.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 cups water
3 1/2 cups sugar
1 cup fresh or frozen lemon juice
1 tablespoon grated lemon rind
Combine water and sugar in a saucepan; bring to a boil and boil 5 minutes. Cool. Add lemon juice and rind. Pour into 2 refrigerator trays. Place trays in freezer. When mixture is frozen to a mush, remove to a cold bowl and quickly beat with a rotary beater until smooth. Return to trays and freeze again. Remove mixture to cold bowl and quickly beat until smooth. Return to trays and freeze until firm, about 2 hours.
Serves 6.
