Recipes : Lemon-Ginger Ice in Lemon Cups : Food Network

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Lemon-Ginger Ice in Lemon Cups
Recipe courtesy Tyler Florence

Ingredients
8 medium to large lemons
1 1/2 cups sugar
2 cups water
2-inch piece fresh ginger, peeled and sliced
Crushed ice
1 lemon, zest finely grated
Fresh mint leaves, for garnish

Directions
To make the lemon cups: Trim a very thin slice off of
the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of

the lemon and reserve to cap the cups. Carefully hollow out each lemon with a
teaspoon, turning and digging into the pith so the entire inside of the fruit
comes out, take care to leave the lemon shell in tact. Chop and mash the lemon
pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice,
reserve it for the filling.) Freeze the lemon cups in egg cartons, with their
lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon
ice from melting too quickly when you serve it.

To make the ginger syrup: Combine the sugar, water, and ginger in a pot over
medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and
the ginger fragrant – do not allow the syrup to boil or get dark. Remove from
heat, cover, and steep until cool.

Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice,

add the ginger syrup (remove the big pieces of ginger), and process until slushy.
Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop
the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top
with the lemon cap, and serve. Serve in egg cups for a great presentation.