Ingredients:
- 2 cups sugar
- 2 cups water
- 1 1/2 cups freshly squeezed lemon juice
- 1 tablespoon fine lemon zest
Method:
- Combine the sugar and water in a medium saucepan and bring to a boil over a medium – high heat
- Reduce heat to low and simmer without stirring until the sugar dissolves (about 3 – 5 minutes) then cool completely and keep refridgerated until ready to use TIP: this mixture in called a simple sugar syrup and may be made ahead in large quantities to have on hand for making fresh sorbet and other desserts
- When cool, add lemon juice and zest and stir to combine
- Turn your Cuisinart Ice Cream Maker on and pour the lemon mixture into the freezer bowl through the ingredient spout
- Mix until thickened (about 25 – 30 minutes) before serving
- Optional: after 25 – 30 minutes, transfer mixture from Ice Cream Maker to the freezer for an extra 2 hours to ‘ripen’ before serving
Recipe courtesy of Cuisinart - www.cuisinart.com.au
