In a saucepan combine 1 cup sugar and 2 cups water. Bring to a boil and boil for 5 minutes. Into a glass(or heat resistant) blender container put
Yellow rind from 1 lemon
1/2 cup lemon juice
dash of salt
Cover and blend on high speed for 15 seconds, or until lemon rind is finely chopped. Turn motor to low speed and remove the center of the cover. Gradually add in a steady stream the hot syrup. pour into a refrigerator tray or cake pan. Freeze 2 to 3 hours, stirring occasionally. Serves 3