Lemon Slushies

Preparation

• • On a work surface, remove the zest from half of the lemon using a vegetable peeler. Finely chop the zest.
  • In a saucepan, bring 1 cup (250 ml) of the water, the sugar and chopped lemon zest to a boil, stirring until the sugar dissolves. Transfer to a large bowl. Add the remaining water and the lemon juice. Cover and refrigerate for 4 hours.
  • Pour the chilled lemon syrup into the ice cream maker and churn for 20 minutes or until thickened and slushy.
  • Serve in glasses with wide straws. The slushie mixture can be kept cool in the ice cream maker for up to 1 hour.