This thirst-quenching slush is a most refreshing and welcoming treat on a hot day.
Place the water and sugar in a small pan and gently simmer over a low heat for 10 minutes, until the sugar dissolves and the liquid reduces slightly, and develops a syrup-like consistency. Remove from the heat and leave to cool.
Strain the lemon juice through a fine sieve and add to the cooled syrup. Mix well and leave to rest for 30 minutes, stirring from time to time.
Stir in the lemon zest, pour into a plastic container with a lid and place in the freezer. After 30 minutes, remove and beat with a fork, then place back in the freezer for another 30 minutes. Repeat the procedure three times, for a total of four hours. Keep in the freezer until ready to use. Alternatively, place in an ice-cream maker and churn until it is well amalgamated, but not as firm as ice-cream.
Recipe, Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo (£20, Quadrille).