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Limon Royale

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  • Level: Easy
  • Total: 4 hr 10 min (includes cooling and drying time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds. Combine the sugar with 2/3 cup water in a medium skillet and bring to a bare simmer over medium-low heat. Add the lemon slices and cook at a bare simmer until the rinds are almost completely translucent, about 20 minutes. Remove from the heat and let stand in the syrup until cool. Transfer the lemon slices to a cooling rack set over a baking sheet and allow to dry for 3 hours at room temperature.
  2. Strain the remaining cooled simple syrup into an airtight container or jar and reserve for another use (simple syrup keeps in the refrigerator for up to 2 weeks).
  3. Pour 1 1/2 tablespoons limoncello into each of 6 Champagne flutes, then fill with the prosecco. Garnish each flute with a candied lemon slice and serve.
Claire Thomas

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