Frozen Lemonade

• 2 cups water
• 2 1/2 cups sugar
• 2 cups freshly squeezed lemon juice
• 4 cups sugar, plus more for coating
• 2 cups water
• 6 lemons, zest only, diced

1. 1 recipe Candied Lemon Peel, recipe follows
2. Combine the water and sugar in a small saucepan, warm just enough for sugar to dissolve.
3. Add to the lemon juice and refrigerate for 1 hour or until chilled.
4. Freeze the lemonade in an ice cream machine according to manufacturer's directions until it reaches a slushy consistency.
5. Add the candied lemon peel.
6. Serve with a straw and a spoon.
7. Bring 4 cups sugar and the water to a boil in a 1-quart saucepan.
8. Stir until the sugar dissolves and remove from the heat.
9. Set aside.
10. Place the lemon zest in a separate saucepan and cover with cold water.
11. Bring to a boil, drain the zest, and rinse under cold running water.
12. Repeat this process 2 more times, using fresh water each time.
13. Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch.
14. Bring the syrup to a boil and reduce heat to a simmer.
15. Cook the zest until it is tender and translucent in color, about 10 minutes.
16. Remove from the heat, cool, and drain the zest.
17. Lay zest on a sheet pan to cool, then toss in the sugar until well coated.
18. Transfer to an airtight container and store at room temperature for up to 1 month.
19. Yield: about 1 cup candied zest

water, sugar, freshly squeezed lemon juice, sugar, water, lemons

Taken from www.foodnetwork.com/recipes/emeril-lagasse/frozen-lemonade-recipe.html (may not work)