Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups water
- 1 cups light corn syrup
- ½ cup white sugar
- ⅔ cup lemon juice
Directions
In heavy, medium-sized saucepan , stir together water, corn syrup, and sugar.
Heat to boiling over medium-high heat. Reduce heat to low and simmer , uncovered, 5 minutes.
Remove from heat; cool for 30 minutes. Stir in lemon juice.
Pour mixture into a 9 inch square baking pan. Cover surface with plastic wrap .
Freeze 3–4 hours, or until frozen but still soft in center.
Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy.
Turn back into the pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm.