How to Make Boozy Italian Ice at Home

If you live, or have ever lived, on the East Coast, then you know about Italian ice. You know how it can revive you on a hot and humid day. You know the allure of its crisp, citrusy zing. You know that just holding the chilled cup can make you feel instantly better. But do you know just how good it can be when it’s spiked?

At Fortina’s five New York locations, there are two boozy Italian ices on offer: lemon and peach. Served in small, paper cups (just like you remember from your childhood), the ices are spiked with wine (Moscato in the case of the lemon and rosé in the case of the peach) along with Contratto Bianco vermouth. They go for $6 per scoop.

While the spiked ices are perfect after a few pizzas at the restaurant, they are also easy to make at home, should you not be in the New York area. Do yourself a favor and freeze up a batch today in preparation for the next heat wave.

Here’s how to make Fortina’s frosty, fruity, boozy Italian ices:

2 750-ml bottles Moscato
6 oz Contratto Bianco vermouth
1 cup lemon juice
.5 cup honey
.5 cup sugar
.5 cup water

Pour all the ingredients into a baking pan and stir to combine, making sure the sugar and honey are completely dissolved.
Place the pan in the freezer.
Once frozen to your desired consistency, scoop and serve.

2 750-ml bottles rosé
6 oz Contratto Bianco vermouth
1 cup peach purée
.5 cup honey
.5 cup cup sugar
.5 cup cup water

Pour all the ingredients into a baking pan and stir to combine, making sure the sugar and honey are completely dissolved.
Place the pan in the freezer.
Once frozen to your desired consistency, scoop and serve.