secret recipe club: minted lemon ice

for this month's secret recipe club, i chose something incredibly simple - in ingredients, time, and method - and refreshing, since our thermostat has been wavering between hot & humid and obnoxiously hot and humid, from no reason needed. it's no surprise that frozen lemonade and lemon italian ice are two of jason's favorite hot weather treats, since he loves the tartness of lemons. this time - as i did last summer with this minted pineapple lime agua fresca - i added some fresh mint to kick up the freshness. i loved it. with the tartness of the lemon, freshness of the mint, and sweetness from simple syrup, it's a perfect mid afternoon treat to beat the heat.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website! 
 

check out my previous secret recipe club posts: white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

minted lemon ice
adapted from no reason needed
5 minutes prep, at least 6 hours freeze; serves 2-4

1 1/2 cups water
1/2 cup sugar
1/2 cup lemon juice
big sprig fresh mint

1. bring the water and sugar to a boil and boil a couple minutes to make sure the sugar is dissolved.
2. remove from heat and stir in the lemon juice. transfer to an 8x8", 9x9" or 8.5x4.5" pan and add the mint sprig. 
3. let sit on the counter to cool for 10-15 minutes. remove the mint sprig & transfer to the freezer.
4. freeze completely solid, six to eight hours, or overnight. use a fork to scrap the surface of the ice before serving.