Italian ice?!

Italian ice?

how do u make it and where can you buy it???

You can by it at any supermarket but here are some recipes

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Italian Ice with Lemon Syrup and Tutti Frutti Syrup

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 8 servings

These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.


For the Lemon Syrup:
8 lemons, zested and juiced
3/4 cup sugar
Pinch gray salt

For the Tutti Frutti Syrup:
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch gray salt
2 twists of peppermill

Ice, to serve

For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain.

For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both!
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Cantaloupe Italian Ice

Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 minute
Cook Time: 5 minutes
Yield: 12 servings

1 quart (32 ounces) water
1 pound, 4 ounces sugar
1 lemon, juiced
2 medium-sized ripe cantaloupes

Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool.
Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk.
Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions.
Serving suggestion: You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.
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Italian Ices

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 12 servings

Blueberry Syrup:
2 cups fresh blueberries
2 cups sugar
1/4 cup water
Orangeade Syrup:
2 cups sugar
1 cup fresh orange juice
1 cup fresh lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest

Strawberry-Champagne Syrup
2 cups sugar
1 cup fresh strawberries, hulled
1 cup demi-sec or extra dry champagne

12 cups finely shaved ice


Blueberry Syrup: In a medium saucepan, combine blueberries, sugar and water, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely before serving over shaved ice.
Orangeade Syrup: In a medium saucepan, combine sugar, orange juice, lemon juice, orange zest and lemon zest. Bring to a boil, then lower the heat and simmer, stirring constantly until the sugar dissolves. Remove from the heat and strain into a clean bowl through a fine mesh strainer. Let cool completely before serving over shaved ice.

Strawberry-Champagne Syrup: In a medium saucepan, combine the sugar and strawberries, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely. Stir the Champagne into the strawberry syrup and serve over shaved ice.