1 cup white sugar
1/2 teaspoon lemon juice
2 tablespoons vegetable oil
1 (10 ounce) package frozen lemon peels, thawed, drained and chopped
1/4 cup milk
1/4 teaspoon salt
1/4 cup chicken broth
1/2 teaspoon lemon juice
1 cup lemon-flavored gelatin
In a medium bowl, combine the sugar and lemon juice.
Heat vegetable oil in a saucepan over medium heat. Saute the lemon peel, then stir in the first ingredients to form glaze. Remove from heat and stir in the gelatin. Bring to a slow boil, then season with salt, chicken broth and lemon juice. Reduce heat to low and simmer for 10 to 15 minutes.
Meanwhile, place a sterilized (preserved) jar lid on an ice cube tray (the kind that comes with a slip), and place an ice cube with a two-point (or squeeze) tip in the vent. Insert a knife into the neck of the jar, and ring-shaped lids snap off and fall out of the cold corn pipe. Garnish with a lemon wedge if necessary.
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