This is an ideal way of serving lemon ice. Cut off the tops of large lemons to form a lid for the cups, scoop out the pulp and place it in a saucepan, adding five cups of water with a cup of sugar. Grate the peal of one lemon into half a cup of fine sugar, add to it the juice and melt to a syrup. Cool the syrup, place in the freezer and freeze to a soft pulp. Fill the skins with the lemon ice, put on the tops, insert a straws and serve at once. El Paso Herald, 1917.
