· 5-6 lemons (about 1 ¼ cup lemon juice, and zest from all the lemons)
· 1 ½ cups sugar
· 2 cups water
Optional – 2 Tablespoons Limoncello. If you add the Limoncello, lower the amount of sugar to 1 ¼ cups.Preparation:
1st make the Simple Syrup - you can make this part ahead of time. I often make enough to make a 2nd batch later in the week
Usually when making simple syrup it is equal parts sugar and water, so this isn’t true simple syrup, it’s a ‘mock’ simple syrup.
- Boil the water and sugar, stirring to make sure the sugar is totally dissolved.
- Boil the water and sugar, stirring to make sure the sugar is totally dissolved.
You can do it with both cups of water, but it takes longer to cool, so I like to dissolve
the sugar with 1 cup water and remove it from the heat and add another cup of cool water.
Zest & juice the lemons. I like to use the zester that makes strips of zest on about 3 of the lemons and the regular zester on the others - I zest about 5 of the lemons. There should be about 1 1/4 cups of lemon juice.
When the lemons are zested and juiced, and the water is cool, combine and then pour into a baking dish or cassarole. You want to be sure it is not more than one inch deep - if you can keep it to 1/2 inch that's even better.
As an alternative, you can pour the lemon mixture into ice cube trays and pop the cubes into a blender and pulse - make sure you use rapid, very short pulses or you'll end up with lemonade.Put the mixture into the freezer and every half hour, as soon as the top starts to freeze, scrape it with the prongs of the fork, through the length
Keep scraping every half hour until it is snowy all the way through
