1 1/4 cups spring water
1 cup sugar
4 to 5 lemons, depending on size and sweetness
Heat the water and the sugar together in a small saucepan, stirring, until the sugar dissolves and the liquid turns clear. Remove from the heat and cool to room temperature.
Juice the lemons and pour the juice into a medium bowl. Add the sugar water slowly to the lemon juice until the desired sweetness is reached. Chill thoroughly, uncovered, in the refrigerator. Pour the chilled mixture into an 11-by-7 inch metal baking dish and put it in the freezer for 30 minutes. Scrape down the sides and bottom of the pan with a metal spatula. Chop the already frozen lumps into slivers.
Return the pan to the freezer. Repeat this process every 30 minutes, until the ice becomes slushy with slivers of ice in it. Depending on the temperature of the freezer, the process can take up to 2 1/2 hours. The lemon ice can be held in this state for a few hours by transferring it from the freezer to the refrigerator.
"Bruculinu, America" by Vincent Schiavelli
Thursday, July 29, 1999
