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Meyer Lemon and Peppercorn Italian Ice
Awesome Meyer Lemon and Peppercorn Italian Ice Recipe, perfect for spring and summer treats. This simple frozen dairy free sorbet is easy on the hips!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Drinks
Cuisine:
American, Italian
Servings:
6
Calories:
138
kcal
Author:
Sommer Collier
Ingredients
3
cups
water
1
cup
granulated sugar
1 1/2
tablespoons
lemon zest
3/4
cup
Meyer lemon juice,
freshly squeezed (6-8 lemons)
1
tablespoon
freshly ground black pepper
Pinch
salt
US Customary
-
Metric
Instructions
Boil 3 cups of water and add the sugar to the pan. Stir until the sugar in completely dissolved and remove from heat.
Add the Meyer lemon zest and juice, pepper, and a pinch of salt. Stir well.
Pour into small 4-6
serving cups
and freeze.
When ready to serve, place on the counter for 10 minutes to soften. (You could also pour it into one larger container to freeze. Then shave it with a spoon into serve dishing later.)
Nutrition
Serving:
1
cup
|
Calories:
138
kcal
|
Carbohydrates:
36
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
7
mg
|
Potassium:
44
mg
|
Fiber:
0
g
|
Sugar:
34
g
|
Vitamin C:
13.8
mg
|
Calcium:
12
mg
|
Iron:
0.1
mg