Lemon Ice

Ingredients

• 0.75 cup Granulated Sugar (Original recipe calls for rubbing 6 lumps of sugar on lemon rind. Adjust to taste.)
• 6 whole Lemons
• 1 pint Water (For the simple syrup)
• 0.25 teaspoon Dilute Sulphuric Acid (optional) (Use with extreme caution. This is not recommended unless you are experienced.)

Instructions

1. 1Using a microplane or fine grater, zest the lemons, being careful to only remove the yellow rind and not the white pith. Place the zest in a bowl.
2. 2In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.
3. 3Juice the lemons and add the juice to the cooled simple syrup.
4. 4Add the lemon zest to the lemon juice and simple syrup mixture. If using, add the dilute sulphuric acid (use with extreme caution!).
5. 5Strain the mixture through a fine-mesh sieve to remove any pulp or zest. Pour into a freezer-safe container and freeze for at least 4 hours, or until solid. For a smoother texture, churn in an ice cream maker according to manufacturer's instructions before freezing completely.