Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 45 min
Prep:
30 min
Inactive:
1 hr 35 min
Cook:
40 min
Yield:
1 quart
Level:
Intermediate

Ingredients

  • 2 cups water
  • 2 1/2 cups sugar
  • 2 cups freshly squeezed lemon juice
  • Candied Lemon Peel:
  • 4 cups sugar, plus more for coating
  • 2 cups water
  • 6 lemons, zest only, diced

Directions

1 recipe Candied Lemon Peel, recipe follows

Combine the water and sugar in a small saucepan, warm just enough for sugar to dissolve. Add to the lemon juice and refrigerate for 1 hour or until chilled. Freeze the lemonade in an ice cream machine according to manufacturer's directions until it reaches a slushy consistency. Add the candied lemon peel. Serve with a straw and a spoon.

Bring 4 cups sugar and the water to a boil in a 1-quart saucepan. Stir until the sugar dissolves and remove from the heat. Set aside.

Place the lemon zest in a separate saucepan and cover with cold water. Bring to a boil, drain the zest, and rinse under cold running water. Repeat this process 2 more times, using fresh water each time.

Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch. Bring the syrup to a boil and reduce heat to a simmer. Cook the zest until it is tender and translucent in color, about 10 minutes. Remove from the heat, cool, and drain the zest. Lay zest on a sheet pan to cool, then toss in the sugar until well coated. Transfer to an airtight container and store at room temperature for up to 1 month.

Yield: about 1 cup candied zest

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