line & lee lemon ice
makes 10-12 servings
recipe note: easy

5 cups water
1 1/2 to 2 cups sugar - depending on sweetness preference
1/2 cup fresh lemon juice (approx. 4 lemons juiced)
zest of 1 lemon
whip cream - optional for serving

in a medium sized pot, add the water and sugar. heat over medium heat until the sugar is completely dissolved and then allow to cool. once cooled add the sugar water to the 9x13 baking dish. then add the lemon juice and lemon zest. place in freezer for at least 6 hours. when ready to serve, use a fork to scrape and fluff the "ice." spoon into bowls and serve with whip cream. this will keep for 1 month (tightly covered) in the freezer.