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