It’s 95 degrees today. The heat index (summer’s answer to the wind-chill factor) is 105. I’m going to make Italian ice.
I don’t post recipes here because I’m a great cook, because I’m not. I post recipes so I don’t lose ‘em. When I want to make pancakes and chocolate-chip waffle cookies and Lowcountry boil, I’ll check the blog, because I have no idea where I found the original recipe or what I did with the printed copy.
On the other hand, it’s ungodly hot, so I’m sharing this recipe for Italian ice as a public service.
You don’t need special ingredients or equipment. I like vanilla, but it works with lemon juice or some other flavoring. It takes several hours to freeze, so plan accordingly.
- 2 cups of water
- 1 cup of light corn syrup
- 1/2 cup of sugar
- 1 tablespoon vanilla extract
- Boil the water.
- Stir in the sugar. Once the sugar dissolves, remove the pot from the heat.
- Stir in the corn syrup and vanilla.
- Let it cool, the pour the mixture into 3 or 4 contains and place in the back of the freezer
- Wait a couple hours, then scrape the ice from the sides of the containers and stir it back into the mixture. This is important. Otherwise, you’ll end up with a block of ice.
- Wait a couple hours, repeat Step 5.
- Once it’s frozen, let it thaw a bit, then scoop it into small bowls or cups and serve. Refreeze any leftovers. Like there’ll be leftovers.