- Bring the water, sugar, and salt to a simmer over high heat and stir until you no longer see the sugar. Take off heat and stir in lemon juice.
- Pour into a 9×13 pan and cool from 15 minutes.
- Cover the pan with plastic and place in the freezer for one hour.
- Take the pan out of freezer and scrape lemon ice from edges to the center of the pan.
- Return the pan to freezer and freeze one more hour.
Well, the weather outside was frightful but, the lunch inside was delightful. We had snow! We had snow! We had snow! With all the snow and ice we had in South Carolina I went with a snow and ice theme for the muffin tin.
I started simple turkey and cheese sandwich cut it out with a snowman cookie cutter. The scraps from the sandwich were placed in the adjacent muffin cup. The second row contains snowman parts. The carrots could be used for a snowman’s nose and olives that could be used for a snowman’s eyes or smile. The third row contains popcorn puffs of snow and lemon ice chunks.
The lemon ice contains juice from the last of the lemons I received from Mrs. Matlock. It was sour and sweet rolled into one.
Here is the recipe for the lemon ice:
2 cups water
1 cup sugar
Pinch of salt
2/3 cup of lemon juice (from about 4 lemons)
This post is linked to Muffin Tin Monday.
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