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1
Bring sugar, salt, and 1 cup water to simmer in small nonreactive saucepan over medium-high heat, stirring occasionally to make sure that sugar dissolves.
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2
Off heat, stir in 1/2 cup lightly packed mint leaves, roughly torn; let steep 5 minutes, then strain mixture through fine-mesh strainer into medium bowl.
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3
Stir in remaining 1 1/4 cups water, vodka, and lemon juice.
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4
Cool to room temperature, about 15 minutes.
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5
Freeze mixture until edges and surface have begun to harden, about 1 hour; whisk mixture, scraping sides and bottom of bowl.
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6
Continue to freeze, whisking every 30 minutes, until mixture is slushy and granular, 3 to 5 hours.
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7
Small amount of liquid may remain in bowl; give final stir before serving to incorporate.
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8
Scoop into chilled serving dishes and serve immediately.
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9
NOTES:.
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10
ALTERNATIVE FREEZING METHODS TO FREEZE IN ICE CREAM MACHINE:.
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11
If your ice cream machine is one that requires that the canister be frozen, remember to put the canister in the freezer at least one day before you plan on using it.
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12
Also, the lemon mixture should be thoroughly chilled before it is added to the machine.
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13
The lemon ice can be served directly from the machine, even if made in a canister-style machine.
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14
Follow manufacturers directions.
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15
TO FREEZE IN ICE CUBE TRAY FOR PROCESSING IN FOOD PROCESSOR:.
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16
Pour mixture into two ice cube trays and freeze until thoroughly frozen, at least 2 1/2 hours (or up to 5 days).
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17
Freeze medium bowl, food processor work bowl, and blade until cold, at least 30 minutes.
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18
Attach chilled work bowl and blade to food processor base.
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19
Working quickly, using dinner knife or paring knife, pry frozen cubes from one ice cube tray, letting cubes fall into work bowl.
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20
Pulse ice cubes until creamy and no large lumps remain, about 18 one-second pulses; transfer mixture to chilled bowl and freeze while processing remaining ice cubes.
