Ingredients:

  • 1 cup water, divided
  • 3/4 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • 1 pinch kosher salt
  • 3/4 cup fresh-squeezed lemon juice

Instructions:

  1. Combine 3/4 cup of water, sugar, and lemon zest in a small saucepan. Bring to a gentle simmer over medium heat, whisking occasionally until the sugar crystals completely disappear.
  2. Remove from heat and let the syrup steep for 10 minutes to maximize the zest flavor.
  3. Strain the syrup through a fine-mesh strainer into a bowl to remove the zest bits.
  4. Stir in the fresh lemon juice, the remaining 1/4 cup of water, and a pinch of salt.
  5. Freeze the mixture: Use an ice cream maker according to manufacturer directions, or pour into a shallow container and stir vigorously with a fork every 30 minutes for 3 hours, or use a Ninja Creami by freezing for 24 hours and using the Sorbet function.