Ingredients
3 cups water
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons grated lemon rind
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool. Process sugar syrup and fresh lemon juice, in batches, in a blender until smooth. Stir in lemon rind. Cover and chill 2 hours. Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.