2 cups water
1/2 cup granulated sugar
2 teaspoons lemon zest
Juice of 2 lemons
In a small saucepan, combine water and sugar, and heat on low until sugar dissolves. Bring mixture to a boil. Remove from heat, and cool to room temperature.
Add the lemon zest and juice to the sugar syrup mixture. Cool to room temperature, place in a shallow glass container, and freeze until solid. Use a fork to scrape the lemon ice block into small crystals. Transfer lemon ice crystals into serving glasses.
Thanks food allergy mama for the recipe! www.foodallergymama.com
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