Lemon Vodka Recipes

Steps:

• 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.

Steps:

• In a saucepan, combine the sugar and 1/3 cup water and place over medium heat. Bring the mixture to a boil, then cook the sugar until dissolved but the syrup is still clear. Do not cook the sugar until it starts to turn color. Remove from heat and cool.
• In a pitcher, combine the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine. Pour into tall glasses and enjoy!

Steps:

• Place 4 large martini glasses in the freezer. Combine the sugar and lemon juice in a small bowl; whisk until the sugar dissolves. (The lemon syrup can be made 3 days ahead. Cover and chill.)
• Combine 1/4 cup lemon syrup and the vodka in a martini shaker. Add ice cubes. Cover and shake 8 to 10 times, then strain the mixture equally into 4 very cold martini glasses (about 3 tablespoons each). Add 1/4 cup chilled sparkling wine to each glass. Garnish each martini with a lemon slice if desired, and serve very cold.

Steps:

• Using a vegetable peeler, remove peel from lemons in large strips, making sure not to remove any of the white pith. Reserve lemons for another use.
• Place lemon peel in a large jar with a lid; add vodka. Cover and let stand at room temperature at least 3 days and up to 1 month. Strain before using.

Steps:

• In a large plastic container combine all ingredients (except sodas) and mix well.
• Cover& freeze overnight.
• To serve, scrape a large spoon across the top of the frozen mixture and place 1/2 cup of slush into a 8-oz glass.
• Fill with soda of choice.
• cheers!

Steps:

• Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure out 100ml juice (top up with water if you need to), then pour into a pan with 50ml water and the sugar. Bring to a simmer.
• Meanwhile, soak the gelatine in cold water. Remove the juice mixture from the heat. Squeeze the excess water from the gelatine, then add to the pan and stir to dissolve. Pour in the vodka and triple sec.
• Set the reserved lemon halves, cut-side up, in the holes of a muffin tin and fill to the top with the jelly mix (pour any leftovers into cups). Leave to set in the fridge overnight.
• Cut each half into two wedges and serve well chilled.

Steps:

• Fill a large glass jar with ice. Squeeze in lemon juice and add vodka and sugar.
• Place the lid on the jar and wrap it with a kitchen hand towel. Shake vigorously until the towel sticks to the jar.

Steps:

• Prepare the vodka at least 48 hours early. Place peppercorns and lemon zest in vodka, recork and leave to macerate 24 hours. Then place in freezer until ready to serve.
• To keep the vodka icy cold at a picnic, start at home by placing the bottle in a larger container, such as a milk carton. Fill the container with water and freeze. When ready to set out, remove the carton and wrap the icy block of vodka in a towel.