Italian Ice

  • 700ml raspberry syrup
  • 180ml lemon juice
  • 1 lemon, zested
  • 10g finely chopped fresh mint leaves
  • 2.25kg crushed ice (about 6 ice trays)
Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher. Place in the refrigerator to chill.

Shave the ice by placing 2-3 handfuls of crushed ice at a time in a food processor and running the machine until the ice is finely shaved. Store shaved ice in a large re-sealable plastic bag in the freezer for up to one day.

Place a glassful of shaved ice in a serving dish. Pour 3 to 4 tablespoons of the syrup mixture over the ice. Serve immediately.

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