Summer Recipes Series, Continued

2. Lemon Cake Bon Bons with White Chocolate and Candied Grapefruit Zest

Ingredients:
**NOTE: THIS RECIPE TAKES 24 HOURS**
one box white cake mix (or you can bake a cake from scratch)
16 ounces lemon icing (again you can make it yourself or buy it pre-made)
one large grapefruit
one cup white granulated sugar, divided
wax paper
2 packages of white chocolate candy coating

DAY ONE:
Prepare your cake as directed. Let it cool for about 2 hours. Break up the cake with your hands or a food processor until only soft crumbs remain. Mix lemon icing with cake crumbs until smooth. Refrigerate mixture of cake and icing from one hour. Scoop out cake mixture and roll into one inch balls. Place wax paper on a cookie sheet and place each formed ball on the wax paper. Freeze cake balls overnight.

Zest your grapefruit and collect zest in a small pot. Fill pot with cool water and let it set overnight at room temperature.

DAY TWO:

Boil water with lemon zest for 5-7 minutes. Pour off water, add new water and repeat boiling two more times. After the final boiling, add fresh cool water and 3 tbsp of sugar. Boil for 5-7 minutes until sugar dissolves. Drain water from zest and place zest on wax paper. Sprinkle 1-2 additional tbsp of sugar over the zest and let dry for an hour.

Remove the cake balls from the freezer. Melt the white chocolate coating as directed on the package. Using a toothpick or small dowel rod, dip each cake ball in the chocolate and place it back on the wax paper. Top each bon bon with the candied grapefruit before the chocolate cools. Place completed bon bons back in the freezer for one hour prior to serving.