Lemon-Lime Pineapple Italian Ice

Recipe by cstsmiles
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 9"x12" metal cake pan in freezer to pre-chill. (This also allows for you to clear room for the pan as well).
  • Place 6 cups of water in pot with 1 cup of Splenda. Bring to a simmer allowing the Splenda to dissolve.
  • Remove the pot from heat and allow to cool while stirring in the 1 cup of lemon juice, 3/4 cup pineapple juice, and 1/4 cup lime juice to the pot.
  • Pour the liquid into the pre-chilled cake pan and place in freezer. Check every 30-45 mins 3- 4 times and scrape ice that is forming off edges into the center.
  • Once I get a slushy ice mix I pour the mixture into saved 4 oz. Luigi Italian Ice containers. This mixture produces about ten 4 oz. cups. I then cover each individual cup with freezer press and seal wrap. Then I place the cups back into the cleaned out cake pan to place back into the freezer until l they freeze solid.
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