Choose the freshest and ripest fruit you can find for the most flavorful Italian ice.
If you don’t like seeds, consider straining the mixture through a mesh strainer.
To quickly cool the syrup before you freeze it, fill a large bowl with ice. Set the bowl that has your hot syrup on top of the ice in the larger bowl. Leave it there for 15 minutes till it’s cooler.
Peach Lime Orange Lemon Coconut pineapple Raspberry
If you want the mixture to freeze even faster, place the shallow pan in the freezer before you start making your Italian ice puree. This way, the pan will already be cold.
If you used a syrup base instead of the puree, you’ll need to freeze the mixture longer before initially scraping. Freeze it for 1 1/2 hours, scrape the mixture with a fork, and then freeze it for another 1 1/2 hours before serving. [6] X Research source
If you don’t have a blender, transfer the frozen mixture to a large bowl. Use a hand mixer with beater attachments to blend the mixture until it’s as smooth as you want it.
You should still be around when freezing the Italian ice in the ice cream maker. Most ice cream makers should only be run for about 20 to 30 minutes. If you run your machine too long, the frozen mixture will start to melt.
Sliced strawberry Lemon or lime wedge Thin slice of watermelon Sliver of mango
