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5 minutes
10 minutes
165 minutes
- 2 cups water
- 0.5 cup cane sugar
- 1 cup light corn syrup
- 0.66666668653488 cup freshly squeezed lemon juice
- In a saucepan, let the water and sugar mingle until they reach a gentle boil on medium-high heat. Lower the heat and let them simmer for 5 minutes. Take the pan off the heat and swirl in the light corn syrup and fresh lemon juice.
- Let it cool until it reaches room temperature, approximately 30 minutes.
- Transfer the cooled mixture into 3 plastic containers and freeze for 1 hour. Use a fork to scrape off the ice crystals, then return to the freezer until the ice is semi-frozen, which should take 1 to 2 hours. Remember to scrape off the ice crystals every 30 minutes.
- Serve scoops of delicious Italian ice in small cups or cones.
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