Ingredients
- 3 c. water
- 1 c. sugar
- 10 sprg lemon balm or possibly lemon verbena
- 1/2 c. freshly squeezed lemon juice Finely-grated zest of 2 lemons
- 1/4 c. lemon-flavored vodka
- 10 whl lemons for shells Almond extract
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Martha Stewart's Lemon Granite
Servings: 10
Directions
- In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat till the sugar is dissolved. Throw away the lemon balm and cold the syrup over a bowl of ice water till cool.
- Whisk together the syrup, lemon juice,lemon zest, and vodka in a metal bowl and place in the freezer, about 2 to 3 hrs.
- Remove any ink on the lemons by rubbing with almond extract. Cut one quarter from the stem end of each lemon. Using a grapefruit knife, cut between the pulp and the pith (the white layer between pulp and skin), and remove the pulp with a grapefruit spoon or possibly melon baller, scraping the shell clean.
- Using a tsp., mound each lemon with granite. Keep in the freezer till ready to serve. Remove from the freezer, garnish each with half a sprig of lemon balm and serve immediately.
- Serves 10.
- Cuisine: "Mexican"
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