Rhode Island Frozen Lemonade
- Total:
- 2 hr 15 min
- Prep:
- 10 min
- Inactive:
- 2 hr
- Cook:
- 5 min
- Yield:
- 1 quart
- Level:
- Easy
Ingredients
- 2 lemons
- 1 1/2 cups sugar
- 1 1/2 cups fresh lemon juice (from about 9 lemons)
- 1/4 teaspoon kosher salt
Directions
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.
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