Rossi's lemon ice
Makes about 500 ml
Ingredients
- 300 ml water
- 200 g sugar
- 150 ml lemon zest and juice about 4 lemons
- 1 leaf of gelatine snipped into tiny pieces
- 1-2 drops yellow food colouring optional
Instructions
- Peel and juice the lemons - I would try and keep the zest as large as possible to make it easy to fish out later. Bring everything to boil in a saucepan. As soon as it boils take it off the heat and whisk vigorously to dissolve the sugar and gelatine. Strain off the zest. Pour into a freezable container and freeze overnight.
- When ready to serve, whizz up in a food processor and serve in a cornet, garnished with a Cadbury's Flake.
Notes
If you don't have a food processor you can mash it up with a fork, it just won't be quite as easy to serve. If you have an ice cream machine you can follow the instructions once your syrup is cooled.