Frozen Lemonade

TOTAL TIME: 2 hr 45 min
Prep: 30 min
Inactive Prep: 1 hr 35 min
Cook: 40 min
YIELD: 1 quart
LEVEL: Intermediate

ingredients

  • 2 cups water
  • 2 1/2 cups sugar
CANDIED LEMON PEEL:
  • 4 cups sugar, plus more for coating
  • 2 cups water
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.