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 flour
- 3 tsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp soda
- 6 Tbsp butter Not soft!
- 1 cup buttermilk
Combine all dry ingredients and mix well
Cut butter into chunks and slice into your dry mixture creating a flake like mixture
Add 1 cup of buttermilk *
Mix to create a sticky dough and layout on a floured surface
Hand pat the dough to about 1/2 inch thick and fold it in on itself. Remember to lightly flour as you do so. Repeat this set at least four times. Leaving the final dough thickness at around 3/4 inch.
Cut dough with a circular object and place next to each other on a baking sheet
Bake in pre-heated 350° oven for 15-20 minutes or until tops are lightly golden
*Buttermilk can be created by combining 3/4 cup of whole milk and 1/4 cup of lemon juice or white vinegar. allow this to sit for 5 minutes without stirring. Then use.