All you need is a freezer and a food processor to make these 3-ingredient frozen treats. You start by making a lemony simple syrup. Freeze half in glass baking dish to create the lemon Italian ice, and infuse the other half with hibiscus tea bags. It’s fun to watch the tea turn the simple syrup a gorgeous saturated fuchsia color. Once the mixtures freeze, all it takes is a few pulses in the food processor to turn them into nostalgic carnival-worthy desserts. Scoop them into Dixie cups and stash them in the freezer until you’re ready to delight your guests.
1½ cups sugar
1½ cups fresh lemon juice (from about 8 lemons)
3 hibiscus tea bags, such as Red Zinger
Sat fat 0.01g
How to Make It
Combine sugar and 4￼½ cups water in a medium saucepan. Bring to a boil and cook, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and add lemon juice.
Pour half of the lemon mixture into an 8-by-8-inch baking dish. Freeze until firm, at least 4 hours. Place tea bags in remaining syrup and let steep until bright pink, about 5 minutes. Remove tea bags and transfer hibiscus mixture to a separate 8-by-8-inch baking dish. Freeze until firm, at least 4 hours and up to overnight.
Break lemon mixture into pieces using a spoon and transfer to a food processor. Process until smooth but still frozen. Scoop mixture into Dixie or other serving cups. Keep in the freezer until ready to serve.
Repeat with hibiscus mixture and keep in the freezer until ready to serve.
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