Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Little Italy in My Kitchen
Limon Royale
Getting reviews...
- Level: Easy
- Total: 4 hr 10 min (includes cooling and drying time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
- Level: Easy
- Total: 4 hr 10 min (includes cooling and drying time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
Ingredients
Directions
- 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.
- 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).
- 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.
