Italian Ice

Name: Italian Ice
Yield: 10 to 12 servings
Ingredients: 3 cups raspberry syrup, such as Torani; Zest of 1 lemon; 3/4 cup freshly squeezed lemon juice; 1/4 cup finely chopped fresh mint leaves; 5 pounds ice (about 6 ice trays)

December 9, 2011

I made this with my friend’s daughter for a school fund-raiser and it was a huge hit. She helped me crush the ice with a rolling pin, then scooped it up and drizzled on the syrup. We used raspberry because we liked the color, but you can make any flavor you prefer. Serve these with some of the Mascarpone Mini Cupcakes (page 221) and squares of the Chocolate Chip Pound Cake (page 224) and you have a wonderful dessert party for kids or the makings of a great bake sale.

Recipe notes

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