1 key lime
1 cup sugar
4 cup water
1 dash salt
1/2 cup key lime juice
Directions
Remove zest, the colored part of the rind, from 1 Key
Lime, and cut into small
pieces. Place zest and sugar in a blender or food
processor, and process until zest is finely chopped.
Pour mixture into a 3 qt saucepan. Add water
and salt and heat until sugar dissolves. Cool.
Add enough water to Key Lime juice to make 2/3 cup
liquid. Stir into cooled
sugar mixture. Pour into divided ice cube trays and
freeze. Place frozen cubes in container of blender.
Cover and process until cubes become a velvety
slush.
Scoop into individual goblets or store, covered in
the freezer.
Makes about 4 1/2 cups.
This recipe is from The Key Lime Cookbook that my
Mumsie sent me.
Servings: 4 servings
Key Lime Italian Ice Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Moving our culinary historical trip onwards, there are two interesting recipe books published in the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is served today, but rather descriptions of the types of meals cooked for the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, the majority of which still exist in academic collections. Over the next few hundred years, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, recipe publications are starting to become popular as a result of higher levels of literacy, people having increased free time and being a little richer. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Key Lime Italian Ice recipe.
