*Note: Since I know it might come up in the comments, I don’t know the chemistry behind adding the gelatin except that it adds an almost creamy element to the lemon ice. I suppose you could omit it. You might end up with crunchier, icier lemon ice versus the delightful slushy texture of the ice when using the gelatin. Whatever you do, definitely don’t omit the stirring steps while the lemon ice freezes.

*Makes 8-10 servings

12 large lemons (for ¾ to 1 ½ cups fresh lemon juice)
2 envelopes unflavored gelatin
2 cups sugar
4 1/2 cups water
mint sprigs for garnish (optional)