1 ½cupswaterseparated, plus additional when serving
1 ½cupssugar
1 ½cupsfresh lemon juicefrom about 9 lemons
¼teaspoonsalt
Instructions
With a vegetable peeler, remove the skin from the two lemon. Be careful not to remove any of the white bitter part. (I peeled two of the 9 lemons I used for the juice instead of using two separate lemons.)
Mince the peel so that the pieces are very small.
In a medium saucepan over medium-high heat, combine water, sugar and lemon peel.
Boil until sugar is dissolved and liquid is clear.
Remove from heat. Add 1/2 cup water, fresh lemon juice, and salt. This will enable the mixture to cool slightly.
Refrigerate for two hours to chill.
Place mixture in an ice cream maker and freeze according to manufacturer.
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