1 and 1/2 cups sugar
3 cups water
zest of three lemons
1 1/2 cups lemon juice
Place the sugar and water in a medium-sized sauce pan and heat to boiling. Reduce heat and simmer for five minutes stirring often to make sure all of the sugar is dissolved.
Remove from heat, stir in the lemon zest and cool to room temperature.
When the syrup is cool, strain out and discard the lemon zest. Whisk the lemon juice into the syrup and then cover and refrigerate the mixture for at least one hour. I actually let mine sit in the fridge overnight.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. My Cuisinart will typically do the job in about 20 minutes.
You can serve it right out of the freezer for a very soft dessert or transfer the mixture to a freezer safe container and freeze for about three hours before serving for a harder dessert.
Makes 8 - half cup servings
Prep Time: 2 hours
Freeze Time: about 20 minutes
NOTE: Susan's recipe says to zest the lemons and then mince the zest. I use a rasp to zest my lemons with which results in a very fine zest so I do not mince it.
Pairs Well With
This recipe was adapted from Italian Farmhouse Cookbook by Susan Herrman Loomis.
This is very reminiscent of the "Lemon Chill" sold at Ballparks and Amusement Parks across the country. For us that is Six Flags Over Texas and Rangers Ballpark in Arlington.
My Cuisinart Ice Cream Maker works best with about 4 cups of liquid to start and Susan's recipe only made about 3 cups. So I added here and there and came up with this version.