1 cup lemon juice ( 2 – 4 lemons)
4 cups water
1 1/2 cups sugar
2 tsp grated lemon zest (optional)

Squeeze 1 cup lemon juice.

Simple Method
Dissolve sugar into water and lemon juice mixture. Freeze according to ice cream maker directions.

Syrup Method (for super smooth finished ice)
In a medium saucepan, combine water, sugar, and lemon zest. Stir over medium heat until sugar dissolves and mixture comes to a boil. Boil gently without stirring for 5 minutes. Place a fine strainer over a medium bowl. Pour syrup through strainer to remove lemon peel. Cool to room temperature. Stir in lemon juice. Chill in refrigerator for 30 minutes. Churn-freeze according to ice cream maker directions.

Makes about 2 quarts.