Italian Ice with Lemon Syrup and Tutti Frutti Syrup

Michael's note: These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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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