- 1/2cupfresh lemon juice
- 2teaspoons gratedfresh lemon rind
- In a saucepan over high heat, stir as you bring the water and sugar just to a boil; stir until the sugar dissolves.
- Remove saucepan from burner and let mixture cool.
- Add sugar syrup, lemon juice and lemon rind to a blender; process until smooth.
- Cover and chill 2 hours.
- Pour mixture into the container of a 1-gallon ice cream maker.
- Freeze by following the manufacturer’s directions.
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