Lemon Icey

Makes 6 Four-Ounce Servings
This frozen treat has a texture somewhere between an ice pop and sorbet, achieved by pureeing the ice crystals after they’ve formed. It’s cool and bracingly refreshing.


  • 1 cup lemon juice (from 5-6 lemons)
  • 1 cup simple syrup


1. Combine lemon juice and simple syrup in an 8-by-8-inch glass baking dish. Transfer to freezer and freeze, raking with a fork every 30 minutes, until flaky and frozen, about 3 hours.
2. Transfer to a blender and puree with 1 cup ice-cold water. Divide among five 5-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours.
3. Remove from freezer 15 to 20 minutes before serving.

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