Italian Ices

Recipe Ingredients

12 cups	2844ml	Finely shaved ice
		Blueberry Syrup
2 cups	474ml	Fresh blueberries
2 cups	396g / 13oz	Sugar
1/4 cup	59ml	Water
		Orangeade Syrup
2 cups	396g / 13oz	Sugar
1 cup	237ml	Fresh orange juice
1 cup	237ml	Fresh lemon juice
1 teaspoon	5ml	Orange zest
1 teaspoon	5ml	Lemon zest
		Strawberry Champagne Syrup
2 cups	396g / 13oz	Sugar
1 cup	237ml	Fresh strawberries - hulled
1 cup	237ml	Demi-sec or extra dry champagne

Recipe Instructions

Blueberry Syrup: In a medium saucepan, combine blueberries, sugar and water, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely before serving over shaved ice.

Orangeade Syrup: In a medium saucepan, combine sugar, orange juice, lemon juice, orange zest and lemon zest. Bring to a boil, then lower the heat and simmer, stirring constantly until the sugar dissolves. Remove from the heat and strain into a clean bowl through a fine mesh strainer. Let cool completely before serving over shaved ice.

Strawberry-Champagne Syrup: In a medium saucepan, combine the sugar and strawberries, being careful to crush the fruit. Cook over low heat, stirring gently. (The heat will make the berries split and their juices will run clear.) Once the sugar dissolves, cook 2 more minutes. Remove from the heat and strain into a clean bowl through a fine mesh strainer, without pressing the fruit. Let cool completely. Stir the Champagne into the strawberry syrup and serve over shaved ice.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F20) - from the TV FOOD NETWORK

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