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Michael's note: 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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