Best 9 Lemon Vodka Recipes

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

VODKA-LEMON SLUSH

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!

LEMON VODKA

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.

ICED VODKA WITH CUCUMBER, LEMON, AND MINT

Steps:

• Mix sugar, mint, and lemon slices in pitcher, mashing slightly with back of spoon. Mix in cucumber. Let stand 30 minutes. Add lemon juice, vodka, and 1/2 cup water; stir to dissolve sugar. Chill at least 30 minutes and up to 2 hours. Mix in ice and serve.

LEMON VODKA GRANITA

Steps:

• Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours.
• Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds.
• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

LEMON VODKA GRANITA

Steps:

• In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath. Add the lemon zest and lemon juice; stir to combine. Mix in the lemon vodka.
• Pour the lemon mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.

VODKA LEMON SHRIMP

Steps:

• Soak 10 wooden skewers in cold water for 30 minutes before starting.
• Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
• Place shrimp in a deep bowl and spoon 3 T sauce over top; toss to combine. (do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp) Set the remaining sauce aside in the saucepan.
• Thread shrimp onto skewers, leaving space between pieces, Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
• Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers. ~ Or ~ cook the shrimp on the stovetop. Heat a large skillet over medium high heat. Saute shrimp, shaking pan for about 4 minutes or until pink and opaque.

LEMON-PEPPER VODKA

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.

LEMON VODKA SLUSH RECIPE - (4.6/5)

Steps:

• 1. Make a simple syrup by bringing the water to a boil in a saucepan and stirring in the sugar until it's completely dissolved. 2. Pour the simple syrup into a container and leave to cool to room temperature. When cooled, pour the rest of the ingredients into the container and stir well. 3. Freeze for at least 24 hours. When ready to serve, scoop out as much frosty stuff as you need to fill your glass and top with lemonade. If you struggle to drink it, mix it up a bit with a spoon or a straw to help dissolve the frostiness.