LEMON ICE

2 cups sugar

1 cup water

2 cups lemon juice

1 tbsp grated lemon peel

In a saucepan, over low heat, cook the sugar and water together until the sugar is entire dissolved. Remove the pan from the heat and stir in the lemon juice.  Pour mixture into a freezer-safe container and freeze for 4 hours. During the freezing time, stir every half hour or until the mixture becomes slushy. Place in dessert dishes and garnish with the lemon peel.

Yield: 6 servings

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