LEMON ICE 3 c. water 2 c. sugar 1-1/4 c. strained fresh lemon juice 2 tsp. grated lemon rind Put water & sugar into large saucepan; place over medium heat & stir until sugar is completely dissolved. When water begins to boil, boil for exactly 5 minutes. Cool, then add lemon juice & rind. Pour into a 9 x 9 x 2 inch cake pan & place in freezer. Stir the mixture with a fork, scraping sides of the pan as you stir, every 20 minutes or so to produce a soft-grained ice. Allow 4 hours freezing time before serving. Spoon into individual sherbet glasses. Serves 6.
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