by Lexie Roth
- 3 large lemons
- 1 cup filtered water
- 1/2 cup granulated sugar
Peel lemon rind with peeler, juice lemons (½ cup).
In small saucepan, heat water and sugar until sugar is dissolved.
Stir in zest, transfer to chilled metal bowl and cool in refrigerator.
Once completely cold, remove zest, add lemon juice and place into freezer. Stir every 30 minutes to remove crystals from side of the bowl until liquid is granular and slushy. Takes 3-4 hours.
Yield: 6 servings