INGREDIENTS

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
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