A sweet and sour slushy from Kathy’s “Sunset Italian” cookbook.
1 lemon
1 C sugar
4 C water
dash of salt
additional lemon juice (~½ C)
Remove zest from lemon and reserve. Squeeze lemon to strain and reserve juice. Process zest and sugar in food processor until fine and mixed. Place mix in a 3-quart pan with water and salt. Heat just until sugar dissolves; allow to cool.
To reserved lemon juice add enough additional juice to make ⅔ cup. Stir juice into cooled sugar mixture. Freeze mixture in divided ice cube trays. When frozen, you can transfer cubes to plastic bags. Return to freezer.
To serve, use metal blade of food processor to process 4-6 cubes at a time. Use on-off bursts at first to break up cubes, then process continually until you have a velvety slush.
Yields: about 4 cups
Time to make: 3+ hours
Source: Angela Hoffman