Lemon Ice
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine white sugar
- l water
- lemons
Instructions
- Boil the sugar in the water with some lemon peel, uncovered, 10 minutes.
- Cool the syrup, then squeeze in the lemons one at a time, tasting for tartness.
- Strain and freeze in the sorbet churn.