1 cup water

1 cup sugar

3/4 cup lemon juice

5 tablespoons lemon zest

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturer’s instructions.