- 2 cups sugar
- 1 cup water
- 2 cups lemon juice
- Lemon slices
- Fresh mint leaves, optional
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice.
- Pour into a freezer container. Freeze for 4 hours, stirring every 30 minutes, or until mixture becomes slushy. Garnish servings with lemon slice and mint if desired. Yield: 6 servings.
Originally published as Lemon Ice in Taste of Home August/September 2002, p35
This recipe pairs well with a sweet white wine.
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