Italian Ice

Ingredients

• 3 cups raspberry syrup (recommended: Torani)
• 3/4 cup lemon juice
• 1 lemon, zested
• 1/4 cup finely chopped fresh mint leaves
• 5 pounds crushed ice (about 6 ice trays)

Directions

Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.

Shave the ice by placing 2 to 3 cups crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to 1 day.

Place 1 1/2 cups of crushed ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.