Ingredient: fresh lemon juice

Italian Ice Recipe

Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Servings Prep Time Skill Level
4people 5minutes
Servings Prep Time
4people 5minutes
Passive Time
3hours
Ingredients
Ingredients
Instructions
  1. Blend the fruit, sugar, honey and lemon juice with 2 cups of ice in a food processor or blender until chunky. Add the last cup of ice and blend until completely smooth.
  2. Pour the mixture into a shallow baking dish and freeze for 30 minutes. Scrape the ice with a fork until slushy, then freeze again until firm, about 2 1/2 more hours.
  3. Once your mixture is firm, scoop out the ice into paper cups and serve!
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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time Cook Time
4mini loafs 10minutes 40minutes
Servings Prep Time
4mini loafs 10minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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Lemon Pappardelle Pasta

Lemon Pappardelle Pasta
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Lemon Pappardelle Pasta
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Servings Prep Time Cook Time
6servings 10minutes 8 minutes
Servings Prep Time
6servings 10minutes
Cook Time
8 minutes
Instructions
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm - approximately 4 minutes for fresh pasta or 8-10 minutes for boxed pasta.
  2. Meanwhile, whisk the olive oil, cheese and lemon juice in a large bowl.
  3. Drain the pasta, reserving 3/4 cup of the cooking liquid. Toss the pasta in the lemon sauce, adding in 1/4 at a time of the reserved cooking liquid until all of the pasta is moistened. Season with salt and pepper. Garnish with lemon zest and chopped parsley and serve hot!
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