- 2 1/2 cups (591ml) water
- 1/3 cup (66g) sugar
- zest of 1 lemon
- 2 lemons worth of juice
- In a medium saucepan, combine 1/2 cup of the water and the sugar. Grate the zest of 1 lemon directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved.
- Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.
- Stir the lemon juice into the chilled sugar syrup, then strain the whole thing before freezing the mixture in your ice cream maker.