Limoncello and Candied Lemon Peel
- 750 ml bottle grain alcohol (or vodka)
- 3 c
- sugar (2 more cups if you are making the lemon peel)
- 3 c
- water (2 more cups if you are making the lemon peel)
Leftover lemon peel from Limoncello
2 cups of sugar - plus more to dust with
In medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat, and let zest cool in syrup.
Drain zest, and place on wire rack so excess syrup can drip away, then roll or dust in sugar.