12 Servings
2 Hours, 25 Minutes
Allergens
Squeeze the lemons, reserving the juiced lemons.
Combine the lemon juice and water in a small saucepan. Bring the lemon mixture to a boil. Stir in the grape juice and agave syrup and continue to boil for another 5 minutes. Remove from heat.
Pour the mixture into a blender. Scoop the flesh out of the lemon peel and add to the mixture. Blend on high speed for 3 minutes.
Pour into an 8″ x 8″ pan, cover, and freeze for 1 hour.
Remove from freezer and blend again for 3 minutes or until foamy and pink. Return to pan and freeze again for 1 hour.
Remove from freezer for a second time, and blend for 3 minutes or until foamy. Return to pan and freeze until ready to use.
Use an ice cream scoop to dish out the ices.
Tips:
The ices should have the texture of Italian ices, and will melt easily, so keep frozen until ready to serve.
