Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, August 7, 2011

Arnold Palmer Ice


The summer is getting mightily long in the tooth isn't it? I don't know if that phrase applies to anything other than people and farm animals, but I think it does here. This summer has gotten very old. No rain and extended heat and humidity makes for very grumpy people, and we're all pretty grumpy. Each morning I wake up with less and less energy. Hence my absence here -- I don't even have the energy to blog.

This recipe, however, requires very little energy, and it's cold and sweet and very tasty. I personally can not enjoy it because of all that lemon juice, but I have it on good authority (my husband and all the kids) that it's really very good. I've made it several times this summer. The recipe comes from A Passion for Ice Cream. which we have really enjoyed this year, and is based on Arnold Palmer, the beverage. The author, Luchetti, includes some blueberries and raspberries in the recipe for serving on top, but my guys like it straight up -- it's just like lemon ice, but with a little tea mixed in. Yum. I modified the recipe just a bit because I thought it would be too tart and my guys said it was perfect.

Arnold Palmer Ice
serves 6

3 cups water, divided
1 T. English Breakfast tea leaves or other black tea (I use two Barry's Gold tea bags)
1/2 cup plus 1 T. sugar
1/2 cup freshly squeezed lemon juice (alternately I used Italian Volcano Lemon Juice once, but used less of it because it's pretty strong)
pinch kosher salt

fresh blueberries and rasperries, if desired

In a medium saucepan, bring 1 1/2 cups water to boil. Turn off heat, add tea, cover and steep for five minutes. Strain tea (or remove tea bags), stir in sugar and let cool to room temp.

Stir in lemon juice and remaining water and salt. Refrigerate until cold.

Churn in an ice cream maker according to manufacturer's directions. If desired, freeze until scoopable, about 2 hours. If you freeze for longer than two hours, you'll get a harder, icier product which you can scrape with a fork to serve.

If desired, serve with berries spooned over the top.


1 comment:

Barb, sfo said...

What a yummy idea! It's good to see that proper Irish tea is being used here (my Waterford-born Granma swore by her Barry's!)