INGREDIENTS:

• 2 cups superfine sugar
• 4 large lemons
• 1 quart buttermilk

DIRECTIONS:

1. Put sugar in a large bowl.  Grate zest of 2 or 3 lemons to get 2 tablespoons zest.

2. Cut lemons in half and squeeze to get ½ cup lemon juice.  Add zest and juice to sugar in bowl and mix well.  Add buttermilk and a large pinch of salt.  Stir constantly until sugar is dissolved.  Chill several hours or overnight.  Freeze in an ice-cream maker according to manufacturer’s instructions.  Serve with  Giant Sugar Cookies.

SERVES 8