Lemon Ice I

1 lemon, juiced and zested

1 lemon, juiced

2 cups white sugar

4 cups milk

In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.

You may also use an ice cream maker. Follow the manufacturer s instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.