Wednesday, May 27, 2009


1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel

In a small saucepan over medium heat, cook and stir sugar and water together until mixture comes to a boil. Reduce heat; simmer, uncovered, two minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture according to manufacturer's directions. Transfer to a freezer container and place in freezer for at least 4 hours before serving.

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