2 cups spring water

1 cup sugar

1 cup fresh lemon juice

1 teaspoon grated lemon zest

In a large bowl, combine all the ingredients and stir until sugar is dissolved

Pour into a 9-inch round or square baking dish. Freeze until mixture becomes slushy around the edges, about 30 minutes. Stir to break up the ice crystals. Continue freezing, stirring the mixture every 20 minutes, until it is slushy, about 1 hour.

Yield: 1 quart or 4 servings

Source: Gelato! Italian Ice Creams, Sorbetti & Granite

First Published July 7, 2008, 6:03 p.m.