FROSTY MARGARITA FROZEN PIE (non alcoholic)/ Lemon Syrup-Candied Lemon Peel

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers - Margarita frozen concentrate (1 can) (do not add water)

1 tablespoon lemon juice

1 tablespoon lime juice or key lime juice

A few drops of green food coloring, if desired

2 short bread or graham cracker crusts (9 inches)

In a large bowl, combine the milk, lemon juice and the margarita concentrate.  Mix well.  Mix in food coloring, if desired. Fold half of the whipped cream into margarita mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream.

Ingredients

Milk and Concentrates

Ready to pour into crust

Ready to Freeze

Garnished with Candied Lemon Peel and Yellow Sugar

Garnished with Yellow Sugar and Lemon Syrup

CANDIED LEMON PEEL / LEMON SYRUP

The lemon syrup can also be used for snow cones http://www.bakingbanquet.blogspot.com/2012/08/snow-cones-homemade-no-special-snow.html

Any citrus fruit can be used, but lemons work the best.

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.

YELLOW SUGAR CRYSTAL SPRINKLES

1/8 cup Wilton’s Sprinkles – White Sparkling Sugar

1 drop yellow food coloring

In a very small bowl, stir the food coloring and the sugar.  Add more sugar to get a paler color, or add another drop of food coloring for a richer color.  Stir for approximately 5 minutes to be sure all the moister is absorbed.  Store in an air tight container.