Prep Time: 10 minutes
Cook Time: 4 minutes
Chill Time: 3 hours, 30 minutes
Yield: 4 to 6 servings
- 2 cups water
- 1¼ cups sugar
- 1/8 teaspoon salt
- 2 teaspoons lemon zest
- ½ cup fresh-squeezed lemon juice
In a saucepan, bring water to a boil and stir in sugar and salt until dissolved. Cool. Add lemon zest and juice. Pour into 2 metal ice cube trays with dividers removed, or a metal bowl, or a 9-inch square baking pan and freeze. After about 1½ hours, remove from freezer and rake a fork through the ice, to fluff it up. Return to freezer for about 2 hours. Remove from freezer about 20 minutes before serving, so ice is easy to scoop.
Tip: An easy way to zest a lemon is to use a grater with small holes and grate the peel off the lemon directly over a bowl to catch it. Be sure to use only the colored part of the peel. 1 lemon yields approximately 1 tablespoon zest. Zest is best grated fresh and used immediately.
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