Makes about 2 ½ cups

2-3 large lemons

1 cup filtered or bottled still water (not distilled)

1/3 cup superfine granulated sugar

With a vegetable peeler, remove zest in long pieces from 2 lemons. Squeeze ½ cup juice from lemons.

In a small, heavy saucepan, heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.

Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve immediately.

Courtesy of Gourmet magazine