Lemon Water Ice

Ingredients

For 6 servings

• •8 whole lemons
• •2 tasse (480 ml) water, divided
• •1 tasse plus 2 tablespoons (8 ounces; 225 g) granulated sugar
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

1. 1.If using a canister-style ice cream maker, freeze canister for at least 24 hours. Place 8 1/2 by 4 1/2-inch loaf pan in freezer.
2. 2.Zest 1 teaspoon lemon zest from 1 lemon. Finely chop zest and set the 1 teaspoon zest aside and reserve.
3. 3.Using a very sharp knife, cut away peel and pith from all lemons; discard peel and pith or save for another use. Chop lemon flesh (you should have 3 cups chopped fruit); discard seeds.
4. 4.In the bowl of a food processor, add prepared lemon flesh, 1/2 cup water, sugar, and salt, and process until very smooth, about 1 minute. Strain lemon mixture through fine-mesh strainer into large bowl or liquid measuring cup, pressing on solids to extract as much liquid as possible; discard any remaining solids. Whisk in remaining 1 1/2 cups water to strained liquid.
5. 5.Transfer lemon mixture to chilled ice cream maker insert. Churn until mixture has consistency of grainy soft serve, 15 to 25 minutes. Add 1 teaspoon lemon zest in the final 1 minute of churning to incorporate into water ice.
6. 6.Transfer water ice to chilled loaf pan. Cover and freeze for at least 1 hour or up to 1 month. Serve. (If water ice is too firm to scoop, let sit at room temperature for 5 to 10 minutes before serving.)