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Italian Lemon ice
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| LEMON ITALIAN ICE (GELATO DI LIMONE) | |
| granulated sugar, 3/4 lb. | |
| 1 pint | water |
| 3 large | lemons |
| grated lemon peel, (about 1/2 tsp.) | |
In a saucepan, bring sugar and water to a boil with the lemon peel; simmer uncovered for 10 minutes. Remove from heat and allow to cool.
Squeeze the lemons and strain out any seeds. Add to the cooled syrup. Add sugar to taste, as needed. If mixture is too acidic, water can be added until the mixture tastes like strong lemonade. Freeze in an ice cream freezer, churning until slushy.
Alternatively, the slush may be frozen in an airtight container in the freezer compartment of the refrigerator, stirring every thirty minutes until slushy.
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