Frozen Lemonade

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