Ingredients
Equipment
Method
- Slice lemons in half lengthwise. Using a knife and spoon, carefully scoop out the flesh and juice. Place the empty lemon shells in a muffin tin to keep them upright.
- Strain the scooped lemon flesh to extract exactly 1 cup of fresh lemon juice. Set aside.
- Pour 1/2 cup cold water into a bowl. Sprinkle gelatin evenly over the water. Do not stir. Let bloom for 5-10 minutes.
- In a saucepan, combine the remaining 1/2 cup water and 1 cup sugar. Heat and stir until sugar completely dissolves and liquid just begins to simmer.
- Pour the hot sugar syrup over the bloomed gelatin. Whisk gently until the gelatin is completely dissolved and the mixture is smooth.
- Stir in the 1 cup of fresh lemon juice. Next, stir in the 1 cup of vodka.
- Carefully pour the liquid mixture into the hollowed-out lemon shells, filling to the brim.
- Transfer the muffin tin to the refrigerator. Chill undisturbed for at least 4 hours, or overnight until completely firm.
- Before serving, gently press an edible flower and a small mint leaf onto the top of each set jelly. Serve in halves with a spoon, or use a sharp knife to slice them into wedges.
Notes
Ensure you are buying culinary-grade, pesticide-free edible flowers for the garnish. Do not use flowers from a standard florist.