Prep 20 mins
Cook 0 mins
Before commercial ice cream was available in the Gulf countries, homemade ices were very popular in the summer heat. This is a basic recipe calling for oranges and lemons, but can easily be substituted with crushed melon, strawberries, or whatever your favorite fruit may be. From "The Arabian Delights Cookbook." Recipe time does not include freezing.
- 1 cup sugar (more or less, depending on the sweetness of the fruit)
- 2 1⁄2 cups water
- 1 1⁄3 cups fresh orange juice
- 1⁄2 cup fresh lemon juice
- 1 orange, rind of, finely grated
- 1 lemon, rind of, finely grated
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved; cool slightly and strain if necessary.
- Add the juices and rinds, stirring to mix well, or blend in a food processor.
- Pour liquid in glass bowl and freeze until slushy.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
I tried this recipe with lime juice and found that there was too much grated rind. Maybe my orange and lime were especially big. Another recipe I have for lemon ice calls for 2 teaspoons which is about right.
I made this using Splenda for the sugar to lower the sugar content as much as possible. As I didn't want the grated peel pieces in the finished ice I added them, simmered the mix for a few mins and then strained them out for a smooth finished ice. It came out wonderfully on this summer day, very refreshing and yummy.
Excellent recipe. Used as a sorbet course at our New Year's Eve dinner - refreshing and universally well received. Very good for our traveling guests watching their alcohol consumption! Note: I had this in the freezer for 2 months before consuming.