LEMON ITALIAN ICE i make it a few different ways in the summer 4 cups. water 2 cups. light corn syrup 2/3 cups. sugar 3/4 cups. lemon juice(use juice of 3 to 4 lemons plus enough reconstituted juice to yield 3 cups.) Zest of 2 lemons, cut very fine some t...imes i use the pulp also   if you like it sweeter add more sugar In heavy, medium sized saucepan, stir together water, corn syrup and sugar. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Remove from heat; cool for 30 minutes. Stir in lemon juice , stir in lemon pulp and / or zest. Pour into 9 inch square baking pans. Cover surface with plastic wrap. Freeze 3 to 4 hours, or until frozen but still soft in center. Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy. Turn back into 9 inch square pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm.Shave; scoop into small cups and serve