229 lemon ice recipes

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Banana honey frozen yogurt with just 4 ingredients: ripe bananas, plain yogurt, honey, and lemon juice. Naturally sweetened, no refined sugar, made with or without an ice cream maker.

Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.

Eggnog parfait pies with lemon gelatin, vanilla ice cream, nutmeg, rum flavoring, and whipped egg whites in baked tart shells. A fluffy no-bake holiday dessert topped with whipped cream.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.

Cactus honey sherbet swirls magenta prickly pear juice with peeled peaches, wildflower honey, lemon, and a fold of whipped cream for a Southwestern frozen dessert that lands somewhere between sorbet and ice cream.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.