Frozen Lemonade (Rhode Island)

If you've ever had frozen lemonade from a cart during a visit to Rhode Island in the summer, you know that this common icy treat is sweet, but not too sweet, tart, not too tart and studded with tiny pieces of lemon rind. It strikes just the right balance between drinkable and icy dessert. If you really want to honor the spirit of this treat, do not eat it with a spoon, just serve in a cup and squeeze it into your mouth until it melts enough to drink.

2 lemons
1½ cups sugar
1½ cups lemon juice, freshly squeezed (about 9 lemons)
¼ tsp. sea salt

Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 Tbsp.

In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in ½ cup water, fresh lemon juice, freshly squeezed and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.

Freeze the mixture in an ice cream freezer according to manufacturer's directions.

Makes 1 quart.

Cook's Note: It is very important to the flavour that you freshly squeeze the lemon juice, freshly squeezed for this recipe; store-bought lemon juice, freshly squeezed often has an extremely metallic taste.