Paramount Citrus

Candy the zest of lemons. Reserve the lemon simple syrup. Add the lemon juice to the simple syrup, along with ½ c. more sugar. Heat and reduce by one-third. Add the cornstarch slurry and salt. Cook down until thickened. Remove from heat. Divide the ice cream into four bowls and ladle the lemon sauce over the top. Sprinkle fresh raspberries and candied lemon zest on the top of the sundaes.