Step by step

Method

2 steps

1. 1

   Set a fine mesh strainer over a large bowl (or a 4-cup measuring cup) and juice the lemons over it until you have 1 cup pulp-free juice. Chill this, too, until the syrup is cold. Pour the chilled syrup through the strainer, removing the zest while adding it to the lemon juice.

2. 2

   Freeze mixture in an ice cream maker according to the manufacturer’s instructions.