Ingredients
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3/4 cups, 6oz whipped lemon puree or 3/4 cup of lemon juice & 1 Tbsp lemon zest
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1/2 cup sugar
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1/4 cup brown sugar
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A TINY pinch salt (a few grains)
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16 oz (2 cups) 80-90 PROOF vodka
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2 tsp vanilla bean paste (If making to use that day, double the amount of vanilla; vanilla extract can also be used instead of paste)
- Vanilla Rosemallow float tails
Instructions
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In a pot add lemon puree, vanilla bean paste & sugar and tiny sprinkle of salt. Stir. If using extract instead of paste, add as the final step.
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Heat to a low simmer to melt the sugar into the lemon puree. The sugar is melted directly into the puree keep the alcohol proof up. This step results in approximately 1 cup of lemon sugar syrup.
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Let syrup cool for a few minutes and pour into a large jar.
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Add 16 oz (2 cups) of vodka. You want to keep the ratio of lemon syrup to vodka 1:2 to keep the proof high enough for it to be shelf stable.
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If using extract instead of vanilla bean paste, add now.
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Top with a lid (DO NOT seal them with pressure or a heat bath, it is VERY DANGEROUS)
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Label with date
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Let sit for a few days to allow the lemon flavor to infuse more deeply into the alcohol. If you’d like use it immediately, double the amount of vanilla because it reduces the bite of the vodka. This is liqueur is ideal mixed with soda water for a light lemon-vanilla cocktail.
- Serve and place vanilla Rosemallow float tails in glasses.
This recipe was provided by Lani Fox. Lani is the founder of Rosemallow Artisanal, which makes the sophisticated adult treat of artisanal marshmallow truffles, or Rosemallows as they’re referred to. Lani has been growing food since she was a child. Cooking has also always been an important part of her life. After making marshmallows for her kids during the pandemic, Lani then created her artisanal marshmallows, usingeither grass fed gelatin, kosher fish gelatin, or plant based. Many of the ingredients are also locally sourced and some even grown in her own garden.