2 c. unwhipped cream
2 tbsp. lemon rind
1 c. sugar
1/2-3/4 c. fresh lemon juice

Combine sugar and lemon juice. Let set 1/2 hour stirring occasionally, until sugar dissolves. Stir in lemon rind and cream. Pour into 1 large mold and freeze. Spoon frozen ice into champagne glasses or dessert cups.