- 1 cup Sugar
- 1 cup Water
- 5 tbsp Lemon zest
- 3/4 cup Lemon juice
- In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
- Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
- Freeze the mixture until firm.
- Scoop into dessert bowls and serve.
Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.