Ingredients (12 flutes):
6 lemons (6.8 oz - 200 ml of juice)
30.4 oz (900 ml) water
5.3 oz (150 g) sugar
8.5 ml (250 ml) fresh cream
I squeeze the juice of the lemons.
In a pot I bring to boil the water with the sugar.
I add one lemon peel.
After about 20 minutes, I switch off the flame and I remove the lemon peel.
I let it cool for about 1 hour, then I add the lemon juice and I let it cool for
about 30 minutes in the fridge.
Meantime, I whip the cream.
When the syrup is cool, I add the whipped cream.
I mix from the bottom to the top.
I pour the mixture in a frozen bowl.
I put the mixture in the freezer for about 3 hours, I mix it every 30 minutes.