SERVES 5 TO 6
6 medium lemons, squeezed and seeds removed (8 ounces liquid)
1 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon zest
In a non-reactive pot, heat the water and sugar and stir until the water is no longer cloudy and the sugar is dissolved.
Add the lemon juice and zest and remove the pan from the heat.
Cool the mixture to room temperature. Pour into a 9 by 12-inch pan and place the pan flat on a freezer rack. Check in forty minutes to see if ice crystals have started to form around the edge of the pan; check at 5-minute intervals, if the crystals have not yet formed. With a fork, stir the edges into the center, and return the pan to the freezer. After 20 minutes, perform the scraping step again, scooping the crystals into the center and allowing the liquid at the edges to freeze. Perform this step one more time after another 20 minutes.
Once all of the liquid has crystallized, the slushy mixture should be the consistency of applesauce. Spoon into goblets and serve with a spoon and a straw. Use lemon zest strips and mint for garnish.
For another presentation, overlap thin slices of lemon and lime inside small ramekins and freeze solid to form bowls. Mound the frozen mixture in the cups to serve with a mint garnish.
Note: To keep the slush from melting too fast, chill the goblets in the freezer for 5 minutes prior to filling.
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