| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 medium lemon
- 2/3 cup sugar
- 9 tablespoons limoncello
- One 750-milliliter bottle prosecco
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Talk about a nice summer drink! I didn’t have time to make the candied lemon slices, just did the limoncello & prosecco.
What do you do with the simple syrup?