My Meyers lemon tree has been more plentiful than any other year- just chocked full of beautiful, colorful fruit-
In honor of Spring, & the dinner party I’m going to this evening- I’m creating a new cocktail, a special Lemon Drop Martini!
What you’ll need:
2 saucepans
1 fresh organic lemon- washed and peeled, careful not to get any pith, just the yellow zest
2 c. cold water
2 1/2 c. organic raw sugar
Put cold water & zest in a saucepan & bring to a boil. Pour off water and repeat this process 3 times. Drain & set aside.
In another saucepan add:
2 c. organic raw sugar
1 c. water
Whisking to help dissolve sugar & add the lemon zest, bring to a boil over medium heat.
Lower the heat & simmer until the peels get tender & translucent- this will take about 15 minutes.
Pour off liquid & save. Let candied zest cool. Set aside. In a separate bowl toss the lemon zest with the remaining 1/2 c. organic raw sugar. Shake off excess sugar.
Store zest in an airtight container until you garnish the Lemon Drop with it.
This will store well for a few weeks- NOT! If you’re at all like me you’ll eat it all!
Meyers Lemon Drop…
6 lemons, juiced
4 T. sugar syrup (saved from recipe above)
7 fresh basil leaves
4 shots Kettle One Vodka (or your favorite)
Ice
Martini Shaker
sugar rimmed glasses
twist of Candied Myers Lemon Peel
Mix lemon juice, sugar syrup & vodka & basil in the martini shaker filled with ice.
Shake 7 times to mix & bruise the basil. Pour into sugar rimmed martini glass & float a candied lemon peel
& a small sprig of basil to garnish-
*I also like to use Jalapeño or fresh mint in place of the basil for this cocktail-
-enjoy!
