| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 10 | servings | ||
INGREDIENTS
| 3 | c | Water |
| 1 | c | Sugar |
| 10 | Sprigs lemon balm or lemon verbena | |
| 1/2 | c | Freshly squeezed lemon juice |
| Finely-grated zest of 2 lemons | ||
| 1/4 | c | Lemon-flavored vodka |
| 10 | Whole lemons for shells | |
| Almond extract |
INSTRUCTIONS
In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved. Discard the lemon balm and cool the syrup over a bowl of ice water until cold. Whisk together the syrup, lemon juice,lemon zest, and vodka in a metal bowl and place in the freezer, about 2 to 3 hours. 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 melon baller, scraping the shell clean. Using a teaspoon, mound each lemon with granite. Keep in the freezer until ready to serve. Remove from the freezer, garnish each with half a sprig of lemon balm and serve immediately. Serves 10. Cuisine: "Mexican" Source: ""The Martha Stewart Cookbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1995 - Random House - $30.00 - ISBN 0517703351" Per serving: 77 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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