3 cups water
1 cup sugar
1/2 cup each lemon juice and limoncellow (lemon liqueur), or 1 cup lemon juice
1 Tablespoon grated lemon zest
Garnish: mint leaves
1. Mix water and sugar in a 2-quart saucepant; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice, limoncello (if using) and lemon zest.
2. Pour into a 9x13-inch baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm.
3. To serve: Scrape and scoop into serving dishes and top with mint.
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