How to Make Homemade Italian Ice
Why is this recipe being presented by LunaGrown Jam? The jam kitchen gets very hot, and the Jam Maker has a fancy for Italian Ice.
On occasion I can find my favorite Italian ice on sale at the grocers, when it’s not on sale it’s just a bit too pricy, considering the amount I consume. I have searched for Italian Ice in 1/2 gallon buckets but have only found ice cream and sherbert. They are delicious but don’t really hit the cold spot when needed.
In searching online for a recipe to make Italian Ice at home I found them all to be the same old freeze and stir for 5 hours. I don’t have time for that, and let’s be real, frozen flavored crushed ice is not Italian Ice, it’s a firm slushie! So I did some field work, and this is what I came up with.
Most if not all commercial Italian Ice has the same ingredients. Some of these ingredients are not ones most people would keep in their kitchen. Citric acid and Guar Gum are the main two. Both of these ingredients can be found at your local health food store or ordered online in varying quantities.
Most commercial Italian Ice contains food coloring, High Fructose Corn Syrup, and artificial flavoring. Here we can avoid those and use natural ingredients. We also can use real fruit to our taste satisfaction, and fresh herbs from the garden.
Be creative with your herbs, I do enjoy a bit of lavender in mine, and for the kids, you can, of course, adjust the citric acid which is used to give it that tart bitterness that is so nice on hot days!
- 2 cups Ketchup
- 1/3 cup Apple Vinegar
- 1/3 cup Brown Sugar
- 2 Tbsp Honey
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Spicy Mustard
- 3 Tbsp LunaGrown Pineapple Jam
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/.2 tsp Cinnamon
Combine the above ingredients and mix well. Heat in a sauce pot on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15-20 minutes stirring to avoid scalding. Allow to cool.
This sauce is always better if you make it a day ahead of time. Store the sauce in the refrigerator for up to a month. If you are looking for a smokey flavored BBQ sauce you may add 1/2 tsp of liquid smoke per cup of sauce.