Champagne-Limoncello Aperitifs with Candied Lemon Peel
(from Linda Lu’s recipe box)
Serves 12 people
Categories: Beverages
Ingredients
- 3/4 cup limoncello liquer, chilled
- 2 (750-ml) bottles sparkling wine, chilled
- Pour 1 tablespoon of limoncello into each of 12 champagne flutes; fillw ith sparkling wine. Garnish flutes with Candied Lemon Peel. Makes 12 servings
- Candied Lemon Peel:
- 4 large lemons
- 1 1/2 cups sugar, divided
- 1/2 cup water
Directions
-
Peel lemon and scrape white pith from rind. (Reserve lemons for other uses.) Cut rind into 1/4 inch strips.
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Simmer lemon peels in salted water to cover 10 minutes. Drain. Rinse with cold water and drain on paper towels.
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Combine 1 cup sugar and 1/2 cup water in heavy saucepan. Bring to a boil over medium heat and stir constantly until sugar dissolves.
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Cook until syrup registers 234 degrees (soft ball stage) on a candy thermometer (about 5 minutes). Add lemon peel. Cook, stirring occasionally, 15 to 20 minutes. If lemon peel begins to brown, immediately remove from heat.
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Remove peels from syrup with a wooden skewer, one piece at a time and roll in remaining 1/2 cup sugar. Candy is very hot; do not touch.) Arrange in a single layer ona wire rack and dry for 4-5 hours. Store in airtight container. Makes 1/4 pound.