Lemon Water Ice

Combine and Chill the Mixture

• In a large pitcher or bowl, combine the cooled simple syrup, the remaining 2 cups of cold water, the fresh lemon juice, and the lemon zest.
• Stir everything together until well combined.
• Cover the container and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving a smooth texture.

Freeze the Water Ice

• Method 1 (Ice Cream Maker): Pour the chilled lemon base into your ice cream maker. Churn according to the manufacturer's instructions, typically for 20-25 minutes, until it reaches a thick, slushy consistency.
• Method 2 (No-Churn): Pour the mixture into a 9x13-inch metal or glass baking dish. Place it in the freezer. After 45 minutes, use a fork to scrape and break up the ice crystals forming on the edges and surface. Return to the freezer and repeat this scraping process every 30-40 minutes for 3-4 hours, until the entire mixture is frozen into fluffy, granular crystals.

Serve

• For the best texture, serve the lemon water ice immediately after churning or scraping.
• Scoop into pre-chilled bowls or glasses. Garnish with a sprig of mint or a thin lemon slice, if desired.