Learn How to Make Philly Water Ice with this step-by-step tutorial. A finely shaved ice that melts in your mouth, made with
How to Make Philly Water Ice
Maybe it’s an east coast thing… but water ice and summertime go hand in hand. I spent my summers growing up on the Jersey Shore (which is nothing like that show), In a little town called Avalon. My Grammie lived there so we would spend the whole summer with her… going to the beach, riding the waves, playing cards… and eating lots of water ice. It is different from “shaved ice” and snow cones. It is not creamy. It is finely shaved ice, so fine that it melts in your mouth.
You will need a ice cream machine to learn how to make philly water ice, I would recommend the Cuisinart. Not badly priced and you will be surprised how often you pull it out to use it.Now, let me just say this… you gotta want it. The flavoring I ordered online and you have to use an electric ice cream maker to get the perfect consistency. Also, it helps to have some individual containers that you can scoop the water ice in to freeze hard. Like I said, this is really simple to make, but a little forethought is needed:)
Homemade Philly Ice supplies:
- Flavoring I found it on Amazon but a local bakery supply may have some too. They have over 40 flavors online. I ordered bubblegum, root beer, watermelon and coffee. Keep in mind, these are little 1 tsp doses… but it will make 2 full cups of water ice.
- Cups: These make it handy to store in freezer… and make several flavors:)
- Ice Cream Maker
- Soda Fountain Glass
Traditional Philadelphia Water Ice Recipe
How to make Traditional Water Ice.
Ingredients
- 2 Cups Water
- 1 Cup sugar
- 1 tsp lemon juice
- 1 tsp flavoring (I made bubblegum)
- Instructions
Instructions
- Gently simmer water and sugar in a medium saucepan for about 5-6 minutes. Sugar should be completely dissolved.
- Pour into a bowl and add lemon juice and flavoring. Stir and cool.
- Chill in fridge for about 2 hours.
- Pour into ice cream maker and turn on for about 20 minutes. Water ice will begin to form up.
- Scoop water ice into containers and freeze.
- A wooden scraper is handy (and traditional for getting water ice in your mouth.) A spoon works great too:)
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 387Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 100gFiber: 0gSugar: 100gProtein: 0g
We do our best to calculate, however, nutrition information may not be accurate.
The key to getting the consistency of true water ice is the Cuisinart machine (or something similar). You want it very smooth and silky. It is a basic simple syrup recipe, with just 2 add in’s… a touch of fresh lemon juice and your flavoring of choice. Mine was bubblegum. (It takes me right back to 15th St. beach in Avalon with the bell of the ice cream man ringing on the end of the beach path.)
It is worth all the effort 🙂
Joe says
Lemon juice helps break down the sucrose in sugar to fructose which is twice as sweet for the same amount of calories. Do Not Omit.
Traci says
Why is the lemon juice necessary? Also, what if I wanted a sugar-free alternative?
Kim says
Hi Traci, Because this was a guest post, I am so sorry to not have your answers. The lemon juice is probably for flavor and could easily be omitted. Try Truvia or Swerve instead of sugar for sugar free.
Leslie says
Because of all your ads I can’t even gain access to your recipe.
Because all of the published Philadelphia water ice recipes are virtually the same, I won’t have any problems finding another one!
I don’t usually publish a bad review but this is very deserving of one.
Kim says
Hi Leslie, I’m so sorry your experience was frustrating, I get it. I have entertained the idea of offering a membership fee so I could have an ad free site. Because all my content is free, this is how I am compensated. I will keep your email and let you know if I ever do move to a members only ad free website. Thank you for taking the time to share your frustration.
Stacci LaChe' says
That was some very good information. Thank You