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.