Frozen Lemon Cup Recipe

by Lisa

When I was 12 my family took a trip around Italy. Aside from the beautiful sights, it was the Italian cuisine that had the most impact on me. While in Florence, we dined at a quaint, family-owned restaurant called the Scoiattolo. My brother and I had a tasty, fun dessert there that inspired this recipe for frozen lemon cups. These adorable treats can be an easy, inexpensive addition to a dinner party, or a sweet ending to a romantic meal that just might seal the deal!

Frozen Lemon Cup

Start by cutting off the top of a lemon, about ¾ from the bottom of the fruit. Make sure to save the cap! Using a hand held juicer, juice the lemon or into a fine strainer to remove any seeds and extra pulp.
After diluting the fresh-squeezed lemon juice with 3 parts water to 1 part juice, add granulated sugar to taste (I add about 1 Tbsp. to every cup), depending on how sweet or how tart you like it. Whisk sugar until completely dissolved.
Fill lemon with your juice mixture to a ¼-inch from the rim. Place in freezer for 3 hours, or until liquid has reached desired slushiness. Place cap on top and serve with a spoon! If you’re not a fan of lemons, you can make the same dish with blood oranges instead. [Lauren LaPenna]

Photo by Sarah Anne Ward

You may also like

Get the print magazine.

The best of BUST in your inbox!

Subscribe to Our Weekly Newsletter

About Us

Founded in 1993, BUST is the inclusive feminist lifestyle trailblazer offering a unique mix of humor, female-focused entertainment, uncensored personal stories, and candid reporting that tells the truth about women’s lives.

©2023 Street Media LLC.  All Right Reserved.