Refreshing summer recipe

Story by Hannah Wren, Staff Writer

With temperatures soaring and no forecast for rain any time this century, the Tiger Times staff has picked a refreshing recipe for a treat to eat in the shade. So get out your sunglasses, pick your patio lounging chair and try out these ices.

Blueberry & Lemon Ices


Blueberry Ice:
4 cups blueberries
¾ cup white grape juice
¾ cup maple syrup
2 tablespoons lemon juice
pinch of salt

Lemon Ice:
⅔ cup lemon juice (about 4 lemons)
pinch of salt
2 cups water
1 cup sugar

1. Blueberry Ice: In a blender or food processor, combine the blueberries and grape juice and pulse until mixed, about 30 seconds.

2. Working in batches, strain the mixture into a medium-sized bowl through a medium mesh strain. Add the maple syrup, lemon juice and salt to the bowl and stir.

3. Transfer the mixture to a 9×13 inch pan, cover with plastic wrap, and freeze for 1 hour. Remove the pan and scrape the mixture’s frozen edges into the center with a fork. Freeze it for another hour, the scrape the ice crystals into the center again. Return the pan to the freezer for at least 1 more hour, or overnight. It the mixture is too firm to serve, scrape it to loosen the crystals. Makes 4 cups.

4. Lemon Ice: Bring the water, sugar and salt to a simmer over high heat and stir until the sugar is dissolved. Remove the heat and stir in the lemon juice.

5. Pour the liquid into a 9×13 in pan and let cool to room temp, about 15 mins.

6. Cover the mixture with plastic wrap, then freeze and scrape (same as with Blueberry Ice).

Makes 3 cups.

Recipe from