Lemon Ice

1. Combine ingredients in medium bowl, whisking to dissolve sugar. Pour mixture into 2 ice cube trays and freeze until thoroughly frozen, at least 3 hours or up to 5 days frozen and transferred to zipper-lock bag.
2. Place medium bowl in freezer. Pulse half of ice cubes in food processer until creamy and no large lumps remain, about 18 pulses; transfer mixture to chilled bowl and freeze while pulsing remaining cubes.
3. Scoop ice into chilled dishes and serve immediately.

MINTED LEMON ICE
Bring 1 cup water, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Off heat, stir in 1⁄2 cup fresh mint leaves, roughly torn; let steep for 5 minutes, then strain mixture through fine-mesh strainer into medium bowl. Stir in remaining water, lemon juice, and vodka, let cool to room temperature, about 15 minutes, and freeze as directed.

LEMON-LIME ICE
Frozen margaritas were the inspiration for this variation.
Substitute 1⁄2 cup lime juice (4 limes) for 1⁄2 cup lemon juice and tequila for vodka.

LEMON-JASMINE ICE
Bring 1 cup water, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Off heat, add 2 jasmine tea bags; let steep for 5 minutes, then squeeze and discard tea bags and transfer mixture to medium bowl. Stir in remaining water, lemon juice, and vodka, let cool to room temperature, about 15 minutes, and freeze as directed.

LEMON-LAVENDER ICE
Bring 1 cup water, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Off heat, stir in 2-1⁄2 teaspoons dried lavender; let steep for 5 minutes, then strain mixture through fine-mesh strainer into medium bowl. Stir in remaining water, lemon juice, and vodka, let cool to room temperature, about 15 minutes, and freeze as directed.

ORANGE ICE
Reduce lemon juice to 2 tablespoons and sugar to 3⁄4 cup. Add 3⁄4 cup orange juice (2 oranges) to mixture in step 1.