| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 5 min |
| Yield: | 1 quart |
Ingredients
- 2 lemons
- 1 1/2 cups sugar
- 1 1/2 cups fresh lemon juice (from about 9 lemons)
- 1/4 teaspoon kosher salt
Instructions
- Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons.
- In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.
- Freeze the mixture in an ice cream freezer according to manufacturer’s directions.
- Cook’s Note: It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 159 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
Reviews
This recipe appears to be incomplete
The directions lead to the freezing of a base you later make into lemonade.
The directions lead to the freezing of a base you later make into lemonade.
This recipe does not taste like Del’s at all, it is WAY too tart. It calls for far too much lemon juice. If I made it again, I would use half the amount of lemon juice listed in the recipe. It’s still tasty, but it is not like Del’s.