Extra Lemon Italian Ice

Is this the last heat wave of the year? In an effort to stay cool, I found myself craving the Italian ice of my childhood. Bommarito’s Bakery in St. Clair Shores, MI, is famous for their Italian ice (and pizza and subs). We’d grab a pint and dig in as soon as we hit the parking lot. Bracingly cold with flecks of bitter lemon zest, it was the perfect antidote to hot and humid midwest summers.

I didn’t nail their smooth texture—imperceptible ice crystals that melt against the roof of your mouth and immediately induce an ice cream headache—but the flavor is spot-on. Perhaps lemon verbena is the secret ingredient?

Time: 5-6 hours 
Yield: 2.5 pints

Ingredients

• 4 cups water

• 1 cup sugar

• 2 springs lemon verbena, a few leaves reserved as garnish

• Zest from 2 lemons*

• 1 cup fresh-squeezed lemon juice (from about 5 lemons)

Combine the water and sugar in a large pot and bring to a boil, stirring until all the sugar dissolves. Remove from heat and add the sprigs of lemon verbena to infuse the syrup.

Let it cool for 20-30 minutes and then remove the lemon verbena. Add the lemon zest and lemon juice, stir, then pour into a large, flat bottom container; the more surface area, the better. Transfer to freezer.

Every hour or so, scrape the ice that forms along the sides and bottom and fold it back into the mixture. The more you do this, the smoother the final texture. 

Once fully frozen but still scoop-able, it’s ready to serve. Garnish with extra lemon verbena leaves. (If you like it a little boozy, add a splash of vodka or gin.)

*Note: zest before you juice