2 Cups Water
2 Cups Granulated Sugar
Zest from 1 Lemon
1 ½ Cups Freshly Squeezed Leon Juice
2 Tbs Limoncello

Add the sugar to the water in a saucepan and bring to a boil. Reduce the heat to low or medium-low and let simmer until the sugar is completely dissolved. Let cool completely. Now add the zest, the lemon juice and the Limoncello and pour into an ice-cream maker and freeze following the manufacturer’s instructions. Place in an airtight container and continue freezing for several hours, or overnight until firm.