Ingredients:

  • 1 cup (240 ml) water
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) freshly squeezed lemon juice (about 4-6 lemons)
  • Zest of 2 lemons
  • A pinch of salt

Instructions:

  1. In a medium saucepan, combine water and sugar. Heat over medium heat, whisking until sugar is fully dissolved. Remove from heat and let cool.
  2. While the syrup cools, juice the lemons to get 1 cup of juice; strain for a smoother texture if preferred.
  3. Once syrup is cool, whisk in lemon juice, lemon zest, and a pinch of salt until well combined.
  4. Place the mixture in the refrigerator for at least 30 minutes to chill thoroughly.
  5. If using an ice cream maker, churn according to manufacturer’s instructions until it reaches a soft-serve consistency. If not using a machine, pour the mixture into a shallow dish and freeze. Stir every 30 minutes with a fork for 2-3 hours until fluffy and frozen.
  6. Scoop into bowls or a cup, garnish with lemon slices or mint if desired, and enjoy!