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I tend to go heavy on the lemon zest around here. Those of you who have been visiting for a while have likely noticed. Most of the time I use the corresponding lemon juice in ice water, sparkling water, or salad dressing. Nothing too exciting. But a number of you have asked if I do anything interesting with the stockpile of lemons they rightly assume I accumulate. So I thought I'd share this lemon anise slush recipe with you. Adapted from a recipe in an old issue (2004?) of Gourmet magazine, I make it on the nicest summer days here in San Francisco... Read more... 
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