Lemon sherbet

• 3 lemons
• 500 g (1 lb) sugar

Remove the peel from the lemons and chop it finely. Squeeze the lemons. Boil up a syrup of the sugar and 750 ml (1¼ pt) water; add the peel and boil for 2-3 minutes. Remove from the heat and add the lemon juice; mix well, cool and serve.