1 1/2	Cups	Sugar
1/2	Cup	Water
1-2	Tbsp.	Grated lemon zest
2	Cups	Water
1	Cup	Fresh lemon juice

In a small saucepan combine the first three ingredients and bring to a simmer, stirring to dissolve sugar. Remove from heat. In a 13" x 9" x 2" pan, mix the simmered sauce with the remaining ingredients. Freeze 1 1/2 hours, stirring every 30 minutes to break up crystals, until evenly crystalized. (This recipe can also be frozen in an ice cream maker according to manufacturer's instructions).