Mexican · Dessert
Lime Ice
A Mexican-style lime water ice cut down in sugar and lightened with monk fruit extract, keeping the sharp citrus snap of the classic raspado-style treat while landing well under the usual calorie load. Built on a thin sugar-and-water base that freezes into loose, bright, tangy ice crystals rather than a dense block.
$0
10 minsPrep
3 minsCook
208 minsTotal
EasyLevel
Nutrition per serving
59Calories
0.1gProtein
0gFat
15.8gCarbs
14.4gSugar
0.1gFiber
1mgSodium
0mgChol
0gSat Fat
25mgPotassium
2mgCalcium
0mgIron
0mcgVitamin B12
6.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Agua Fresca de Limón
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
In a saucepan, warm the water with the sugar and monk fruit extract over low heat, stirring until the sugar fully dissolves, about 3 minutes; do not boil.
2
Remove from heat and stir in the lime zest, then let the syrup cool to room temperature, about 15 minutes.
3
Stir in the fresh lime juice once the syrup is cool, then strain into a shallow tray or tub (about 350ml/12 fl oz) to remove the zest.
4
Place the tray in the freezer uncovered for 45 minutes, then scrape the surface with a fork to break up forming ice crystals.
5
Continue scraping every 30-45 minutes for 2-3 hours, breaking up the crystals each time, until the mixture is made up of light, fluffy, separate ice flakes throughout.
6
Scoop into two chilled glasses or bowls, 2 scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g water
- 1 oz28g sugar white
- 0 oz1g monk fruit extract
- 1.4 oz40g freshly squeezed lime juice
- 0.1 oz2g zest only, reserved from fruit lime juice
