Lemon Ice
Our dietitians' favouriteThis recipe is taken from the 1983 Milk Calendar. This is the Lemon Ice recipe.
- Prep: 10 min
- Freezing: 4 h - 6 h
Ingredients
- 2 cups (500 mL) Milk
- 1/3 cup (80 mL) sugar
- 2-3 tbsp (30-45 mL) grated lemon rind
- 1/2 cup (125 mL) lemon juice
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Thoroughly combine milk and all other ingredients; pour into a shallow metal pan. (The mixture will appear curdled.)
Freeze until firm, about 2 to 3 hours. Whirl frozen lemon mixture in a blender or food processor until smooth.
Scoop into parfait glasses or hollowed out lemon shells and refreeze for 2 to 3 hours or until ready to serve.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 124 Calories |
| Protein: | 4 g |
| Carbohydrate: | 26 g |
| Fat: | 1 g |
| Fibre: | 0.5 g |
| Sodium: | 55 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 159 mg |
| Riboflavin: | 15 % |
| Vitamin B12: | 29 % |
| Vitamin C: | 30 % |
| Vitamin D: | 29 % |
