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In small saucepan, bring water and sugar to a boil over medium heat. Reduce heat; simmer for 5 minutes. Remove from heat. Zest lemons. Juice lemons. Add enough bottled lemon juice to the fresh to make 1 cup. Stir lemon zest and juice into sugar syrup. Cool to room temperature. Freeze. (forking every hour if you do not have a sno cone machine)
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