Frozen Roman Punch
|Granulated sugar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||6 Tablespoon|
|Jamaica rum||1⁄3 Cup (5.33 tbs)|
Boil sugar and water together for 5 min.
Add lemon juice, cool, strain and freeze in a 1 qt crank freezer until half frozen, using 8 parts of crushed ice to 1 part of ice cream salt.
Then add rum and finish freezing.