Ingredients:

• 12 Lemons
• 2 cups – Sugar
• 3 cups – water
• 4 tbsp – condensed Milk (optional)

Method:

1. Heat water and stir in sugar until it dissolves completely. Chill completely.
2. Mix strained lemon juice well with chilled syrup.
3. Freeze mixture in a tight-lidded container which is freezer proof.
4. When mixture is not set fully, but mushy, beat well with a handheld whisk or blender.
5. Repeat beating every 1 to 1.5 hours 3-4 times.
6. When finally set, the mixture will be solid, but not hard, and light and fluffy.
7. To improve shelf-life, beat in 2 tbsp of condensed milk in the last beating.
8. Scoop into pre-chilled glasses, serve immediately.
9. Top with a thin twisted slice of lemon for decoration, if desired.

Recipe courtesy of Sify Bawarchi