Recipes from Italy :: Italian Desserts
Use only the colored portion of the lemon peel to avoid the bitter white pith. 2 c. water
1 c. sugar
1 Tbsp. finely shredded lemon peel
1 c. lemon juice Heat water and sugar to boiling; reduce heat. Simmer uncovered or without a lid 5 mins. Remove from heat; stir in lemon peel and juice. Cool to room temperature. Pour into 9 x 5-in. loaf pan. freeze 3 to 4 hours, stirring every 1/2 an hour. Serve in chilled dessert dishes. If ice is not to be served immediately, cut into 1/2-in. chunks; place in bowl. Cover and freeze until serving time. Yields 8 to 10 servings.
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