getable peeler. Add zest to vodka and let steep at room
In a saucepan, bring the juice, zest and sugar to a boil. Stir until the sugar has dissolved. Cool.
In a bottle or a sealed glass container, combine the syrup and vodka. Allow to infuse in a dark area for 7 or more days.
Place a coffee filter in a strainer and filter the alcohol.
Store in the freezer until ready to serve.
Delicious after a winter activity. This lemon vodka is served in shot glass, in cocktails and martinis.
Heat water, lemon wedges, and white sugar in
Rim a cocktail glass with the cordial and crushed graham crackers.
Fill a cocktail shaker with ice.
Add the lemon vodka, lemoncello, curd and whipped cream.
Shake until frothy and strain into a cocktail glass.
Put lavender sprigs in cocktail glass; add vodka. Refrigerate vodka mixture until lavender is infused into vodka, about 10 minutes.
Squeeze lemon over vodka; add ice cubes and tonic water.
tir in water, lemon peel,
juice and vodka.
Cook over
Mix all ingredients together except lemon-lime drink. Freeze this in shallow pan. When ready to serve, break frozen mixture up into chunks and add 2 bottles of lemon-lime drink. Mixture will smooth out as the drink blends with it. Makes 30 cups.
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Put licorice in blender container and blend on high until it is very fine.
Add vodka and mix well.
Fill in nice bottles and enjoy!
Wet the rim of a cocktail glass and dip in sugar to coat rim.
Put any sugar remaining in a into a cocktail shaker filled with ice. Add the lemon vodka, the cointreau or triple sec and lemon juice and shake about 10 times.
Strain into sugar rimmed cocktail glass and garnish with lemon wedge. Suck on lemon wedge between sips and enjoy the marriage of sweet and tart flavors.
Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture
Mix all ingredients (except lemon-lime drink) well and freeze. Let thaw for 3 hours.
Put in punch bowl; add lemon-lime drink just before serving.
Run reserved lemon wedge around the edge of a martini glass to moisten and then dip the glass in sugar.
Fill a shaker with cracked ice, add the lemon vodka, lemon juice, and sugar.
Shake well and strain into the sugared glass.
Bring water to a boil and remove from heat.
Add lemon verbena, mint and honey.
Infuse for 10 minutes, then strain.
Cool and serve over ice.
Dissolve gelatin in boiling water.
Add drink, lemon juice and peel.
Pour into an 8 to 9-inch square pan; cover.
Freeze about 3 hours.
Remove from freezer; let stand about 10 minutes.
Beat at medium speed.
Scoop into individual dishes.
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Mix together all ingredients, except lemon-lime drink.
Freeze. Remove from freezer 3 hours before serving.
Add drink just before serving.
Stir.
Serves 30.
Boil 1 cup pineapple juice and sugar.
Crush fresh chopped mint; add to liquid and boil 5 minutes.
Add this mixture to remaining juice.
Add ginger ale or other lemon-lime drink at time of serving.
Garnish with fresh mint and lemon slices.
Serve over ice.
Mash bananas in blender.
Add all ingredients, except lemon-lime drink.
Put in containers and freeze.
Approximately 3 hours before serving, remove from freezer and let stand at room temperature.
Pour lemon-lime over crush and stir.
Should have a slush consistency.
If you use square quart containers to freeze, it takes 1 1/2 hours of thawing time out of the freezer to be of the right consistency.
Serves 50.
Heat 1 cup cranberry juice.
Dissolve gelatin.
Add the rest of cranberry juice and lemon juice; cool.
Add lemon-lime drink. Pour over ice and serve.