Cherry Italian Ice Recipes
CHERRY ITALIAN ICE
An easy way to make Italian Ice with Jell-O® for those hot summer days. You can use any flavor Jell-O® instead of cherry but make sure you use the same flavor Kool-Aid® as well.
Provided by lovelydefiance
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 6h45m
Yield 24
Number Of Ingredients 5
Steps:
- Combine cherry Jell-O®, cherry soft drink mix, sugar, and boiling water in a bowl. Stir until dissolved. Add cold water and stir to combine. Pour into individual serving size paper cups and allow to cool to room temperature.
- Freeze until hard, about 6 hours.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.4 g, Protein 0.3 g, Sodium 18.6 mg, Sugar 11.3 g
CHERRY ITALIAN ICE
Make and share this Cherry Italian Ice recipe from Food.com.
Provided by toadman2
Categories Dessert
Time 4h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Puree sour gummy cherries in water until completely suspended in solution.
- Strain out the cherries and discard the candy, take the strained liquid and add grenadine syrup and 1 tbsp sugar to.
- Add unsweetened cherry drink mix, splenda.
- Freeze for 2 to 4 hours, stirring every 1/2 hour to make sure solutes do not settle in the bottom.
Nutrition Facts : Calories 248.3, Sodium 21.3, Carbohydrate 63.5, Sugar 45
CHERRY ITALIAN ICE
Steps:
- Mix water and sugar till dissolved.
- Add cherry mixture.
- Freeze in ice cream freezer. Keep frozen.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY ICE
This simple ice makes the most of summers ripe cherries. For great color, use Black Cherries. The 4 hrs cook time is freezing time without an ice cream maker. Don't expect a hard freeze for this ice, it will remain in a semi-hard frozen state. It's delicious as it is :D
Provided by Annacia
Categories Frozen Desserts
Time 4h30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
- Remove fron heat and let cool.
- Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
- Mix in sugar syrup, Kirsh and lemon.
- Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).
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