Walk down Mulberry Street in Little Italy on a hot summer day and you’ll find vendors scooping various flavors of Italian ices from their pushcarts into small paper cups. This refreshing treat of fresh summer fruit and ice from NYC Vegan by Michael Suchman and Ethan Ciment is just the thing to cool you down.
Italian Ices
Walk down Mulberry Street in Little Italy on a hot summer day and you’ll find vendors scooping various flavors of Italian ices from their pushcarts into small paper cups. This refreshing treat of fresh summer fruit and ice is just the thing to cool you down.
Servings 8 servings
Ingredients
- 3 cups fresh fruit, such as strawberries, blueberries, pineapple, or watermelon
- 2 to 4 tablespoons granulated sugar, depending on the level of sweetness you want
- 1 tablespoon fresh lemon juice
- 3 cups ice divided
Instructions
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Combine the fruit, sugar, lemon juice, and 2 cups of the ice in a food processor or high-speed blender. Process until the mixture is chunky, then add the remaining 1 cup ice. Process until completely smooth.
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Pour the mixture into ice cube trays and place them in the freezer for 2 hours. After 2 hours, place the frozen cubes into a food processor and pulse to break the cubes into slush.
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Scoop the Italian ices into bowls or small paper cups for a more authentic experience. Store Italian ices, covered, in the freezer for up to 2 weeks.
Recipe Notes
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.
