1. Prepare the syrup
In a saucepan, bring the water and sugar to a boil. Simmer for 2 to 3 minutes until the sugar is completely dissolved.
Remove from heat and let cool.

2. Mix with the Grand de Grand
In a salad bowl, mix the cooled syrup with the Grand de Grand Petit Béret and the lemon juice.
Add zest if desired.

3. Churn or freeze
👉 With ice cream maker: pour the mixture into the bowl and churn until you obtain a smooth consistency.
👉 Without an ice cream maker: pour into a large dish, place in the freezer and scrape every 30 minutes with a fork for 3 to 4 hours to break up the crystals.

4. Serve
Serve in scoops in a bowl, decorated with a sprig of mint or fresh fruit (raspberry, mango, etc.).
✨ Ideal for a chic aperitif or a refreshing end to a meal.