Cool, refreshing lip-smacking good. The perfect end to any meal.
Bring water and sugar to a boil, stirring till sugar dissolves. Cool slightly and add orange zest and lemon juice. Cool to room temperature and pour into a mold or shallow trays. Cover with foil and place in freezer.
As the ice freezes, beat with a fork in its mold or tray to help reduce the size of the crystals. Do this a number of times at 30-minute intervals.
Once completely frozen, cover. About 20-minutes before serving, take mold out of freezer and place in refrigerator. Serve in chilled bowls with a sprig of fresh mint or lemon slice.*
* To serve a larger crowd, you might want to make 2 separate batches. Or if you decide to simply double the recipe, just be sure to use two separate containers for the cooling & freezing process.
Tips & Glossary
Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto.
Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey.
Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive.
Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S.
Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own.
Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit.
Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet.
Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water.
Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.
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