Frozen Lemonade (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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 recipe Candied Lemon Peel, recipe follows
2. 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.
3. Candied Lemon Peel:
4. 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.
5. 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.
6. 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.
7. Yield: about 1 cup candied zest
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