Lemon Slushies

Instructions

1. On a work surface, remove the zest from half of the lemon using a vegetable peeler. Finely chop the zest.
2. In a saucepan, bring 1 cup (250 ml) of the water, the sugar and chopped lemon zest to a boil, stirring until the sugar dissolves. Transfer to a large bowl. Add the remaining water and the lemon juice. Cover and refrigerate for 4 hours.
3. Pour the chilled lemon syrup into the ice cream maker and churn for 20 minutes or until thickened and slushy.
4. Serve in glasses with wide straws. The slushie mixture can be kept cool in the ice cream maker for up to 1 hour.