Lemon sherbet

• 4 lemons
• 12 teaspoons sugar
• 1-1½ teaspoons rose syrup</

Peel the lemons and boil the peel in 500 ml (16 fl oz) water for 5-7 minutes. Leave to cool without removing the peel. Squeeze the lemons.

Boil 1 litre (1¾ pt) water with the sugar to form a syrup.