This recipe was perfect for today, like a little shot of sunshine! Unlike the actual Texas sun, today’s recipe was super refreshing and cool, not to mention ridiculously easy, despite how professional the end product seemed. 

To start, I peeled the zest off of about 9 lemons and juiced the fruit.  

 

Next, I boiled a cup of sugar in 3 cups of water with the strips of lemon zest until the mixture boiled. Then, I strained the zest out of the liquid and stirred in the lemon juice. 

To continue on, make sure you have about 2 to 3 hours where you can be near enough to your fridge to keep preparation going with the intention of serving the dessert as soon as you’re done- this recipe makes about four pretty generous servings. From here, you place the liquid into a bowl (preferably metal) and place it in the freezer. Every half an hour, check on the mixture, using a fork to stir and move the formation of ice crystals on the edge in to the center. When the mixture is almost entirely icy flakes, you’re ready to serve!  

 

I served with a few mint leaves thrown in.  

     

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