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Recipe Summary

Yield:
10 TO 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the water, sugar and lemon juice and simmer over medium heat until the sugar is dissolved. Cool to room temperature.

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  • Combine the sugar syrup and the Beaumes de Venise. Chill thoroughly. Transfer to an ice cream maker and freeze according to manufacturer's instructions.

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