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See also Article: Summer Desserts

Yields: 6 servings

• 2 cups water
• 1 cup superfine sugar
• Zest of 1 lemon
• 1 1/2 cups lemon juice

In a saucepan, over medium heat, combine the water, sugar and lemon zest.

Remove from heat once the sugar has dissolved completely.

Cool completely. Then, combine with the lemon juice.

Place the ice in a 9” x 13” baking pan and place in the freezer. Every 30 minutes, pull the ice out and scrape with a fork. When the mixture is scoopable, it is ready to serve.

Serve in bowls or wine glasses. Garnish with a lemon slice and a piece of mint.

Other ideas: Use limes in place of lemons.


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