- 1 ½ cups sugar
- 1 ½ cups water
- 1 tablespoon Meyer lemon zest
- 1 cup Meyer lemon (or regular lemon juice)
1) In a small saucepan, bring sugar and the water to boiling, stirring to dissolve sugar. Stir in the 1 tablespoon lemon zest and the lemon juice. Pour lemon mixture into the bowl of a 1-quart ice cream maker. Freeze according to ice cream maker’s instructions (approximately 25-30 minutes). Transfer to a container; ripen in freezer for 4 hours. Let stand at room temperature for 5 minutes before serving.