Lemon Sherbet

Ingredients

• 1 dozen lemons
• 2 quarts water
• 1.5 pounds lump sugar

Instructions

1. Squeeze the juice from one dozen lemons.
2. Add two quarts of water and one and a half pounds of lump sugar to the lemon juice.
3. Let the sugar dissolve and stir well.
4. Freeze the same way as in ice cream.