(by Shirley McNevich)
8 cups boiling water (use either filtered water or bottled water)
2 cups white sugar
1 1/2 cups fresh squeezed lemon juice
2 TBSP lemon zest
Place a 9 x 13 aluminum cake pan in the freezer (just the pan, not the lid). In a large bowl add the white sugar--slowly pour the boiling water over the white sugar, then keep stirring the mixture until all of the white sugar is dissolved. Cool the mixture to room temperature. Add the fresh lemon juice and the lemon zest--stir to mix. Remove the cake pan from the freezer and pour the mixture into the cold pan, then return it to the freezer. Every 30 minutes use the tines of fork to scrape the whole frozen mixture (this is what adds the air), break up any large crystals, then place it back in the freezer. Once you have the consistency you like, serve it immediately. If you want to save some for later, scoop leftover mixture into empty yogurt cups, cover them with foil and keep them in the freezer. When you want to serve them, let them sit on the counter for a few minutes to soften before serving.