johnl (05/18/82)
I submit this extremely simple recipe because I would never have believed that it was so good. From a recipe by famous French chef Paul Bocuse. Lemon (or other fruit) Ice 2 cups water, 2 cups sugar, 1 cup fresh lemon juice Mix the sugar and water, bring to a boil, and boil briefly until the sugar is all dissolved. While it's cooling, squeeze enough lemons to get 1 cup of juice (4 lemons is about right) and grate some of the peel into the lemon juice. Mix juice and syrup and then add enough extra water to make a total of 4 1/3 cups. Freeze this stuff in an ice cream freezer. Since there's no milk or cream to curdle, you can churn to your heart's content. Repack into containers, and put in the freezer (the one in your refrigerator, not the ice cream freezer) to firm it up. Eat. You can substitute any acidic fruit juice for the lemon juice. Use more or less juice as appropriate but the total amount including water should stay at 4 1/3 cups.