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Thursday, March 3, 2011
The weekend is here and it's time to kick off those 5 inch heels, relax and celebrate the weekend.
With the beautiful weather we're having this week, lemons seem like the perfect choice for a cocktail.
Champagne-Limoncello Aperitifs with Candied Lemon Peel
3/4 cup limoncello liqueur, chilled
2 (750-ml) bottles sparkling wine, chilled ~ I prefer champagne
Candied Lemon Peel
Pour 1 tablespoon limoncello into each of 12 champagne flutes; fill with sparkling wine. Garnish flutes with Candied Lemon Peel.
Candied Lemon Peel
1 lemons
2/3 cup water
2/3 cup white sugar, or as needed
Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.
Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before storing. Liquid may be reserved and used as lemon simple syrup.
Aperitif Recipe ~Coastal Living
xoxo, B
xoxo, B
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