Ingredients
5 lemons, plus one more for garnish
4 cups distilled water
1 cup vodka
1/2 cup water
1/2 cup sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Peel the lemon rind as thinly as possible so none of the bitter pith remain. Remove all remaining pith from each lemon until only the fruit is left. Put the distilled water, the rind, and the fruit in a small pot and heat to almost boiling. Pour everything into a mason jar or pitcher and cool. After an hour, taste the lemon juice to see if it's tart enough. Remove the lemons and the rind and strain the mixture. Add the vodka to taste. Make sugar syrup by heating the half cup of sugar and half cup of water in a sauce pan on medium heat. Make sure all the sugar is covered by the water and wait (don't stir), until all the sugar is dissolved and the syrup comes to a gentle boil, is syrupy, but still clear. Sweeten your lemon vodka mixture with the syrup to taste. Chill until ready to serve. Garnish with a thin slice of lemon or a sprig of rosemary. Chin chin.