Ingredients
12 lemons
2 cups - Sugar
3 cups - water
4 tbsp - condensed milk (optional)
Method
- Heat water and stir in sugar until it dissolves completely. Chill completely.
- Mix strained lemon juice well with chilled syrup.
- Freeze mixture in a tight-lidded container which is freezer proof.
- When mixture is not set fully, but mushy, beat well with a handheld whisk or blender.
- Repeat beating every 1 to 1.5 hours 3-4 times.
- When finally set, the mixture will be solid, but not hard, and light and fluffy.
- To improve shelf-life, beat in 2 tbsp of condensed milk in the last beating.
- Scoop into pre-chilled glasses, serve immediately.
- Top with a thin twisted slice of lemon for decoration, if desired.