Lemon Italian Ice

Steps

1. Whisk 270 ml water270 ml water1 cup + 2 tbsp water405 ml water410 ml water1¾ cups water and 110 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar165 g caster or granulated sugar200 ml caster or granulated sugar¾ cup + 1 tbsp granulated sugar in a bowl for about 2 minutes, until the sugar has fully dissolved.
2. Stir in 90 ml fresh lemon juice90 ml fresh lemon juice¼ cup + 2 tbsp fresh lemon juice135 ml fresh lemon juice140 ml fresh lemon juice½ cup + 1 tbsp fresh lemon juice and 1 tsp finely grated lemon zest1 tsp finely grated lemon zest1 tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Italian Ice.
5. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve in small chilled glasses with a thin slice of lemon.