Frozen Lemonade

6 ingredients
19 steps

Ingredients

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

Directions

  1. 1
    1 recipe Candied Lemon Peel, recipe follows
  2. 2
    Combine the water and sugar in a small saucepan, warm just enough for sugar to dissolve.
  3. 3
    Add to the lemon juice and refrigerate for 1 hour or until chilled.
  4. 4
    Freeze the lemonade in an ice cream machine according to manufacturer's directions until it reaches a slushy consistency.
  5. 5
    Add the candied lemon peel.
  6. 6
    Serve with a straw and a spoon.
  7. 7
    Bring 4 cups sugar and the water to a boil in a 1-quart saucepan.
  8. 8
    Stir until the sugar dissolves and remove from the heat.
  9. 9
    Set aside.
  10. 10
    Place the lemon zest in a separate saucepan and cover with cold water.
  11. 11
    Bring to a boil, drain the zest, and rinse under cold running water.
  12. 12
    Repeat this process 2 more times, using fresh water each time.
  13. 13
    Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch.
  14. 14
    Bring the syrup to a boil and reduce heat to a simmer.
  15. 15
    Cook the zest until it is tender and translucent in color, about 10 minutes.
  16. 16
    Remove from the heat, cool, and drain the zest.
  17. 17
    Lay zest on a sheet pan to cool, then toss in the sugar until well coated.
  18. 18
    Transfer to an airtight container and store at room temperature for up to 1 month.
  19. 19
    Yield: about 1 cup candied zest

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