6-8 LemonGold® seedless lemons (you need 1 C of juice)
¾ C (180 ml) granulated white sugar
1.5 L filtered water
1 shot of vodka per glass
½ tsp (2,5 ml) Grenadine per glass
LemonGold® lemonade (as above)
1 LemonGold® lemon, sliced into rounds
decorative skewers, 1 per glass
pink candy floss
Preheat the oven to 200 ºC.
Slice the LemonGold® lemons in half and place them on a clean baking paper-lined tray, cut side down. Roast for 20 minutes.
Pour any lemon juice on the tray and all of the lemons into the bowl of a stand mixer and mix with the paddle attachment on low speed to juice all the lemons (alternatively you can squeeze by hand).
Allow to cool slightly then squeeze any remaining juice out the lemons and discard.
Measure 1 cup (250 ml) of lemon juice and pour into a large jug or mixing bowl, then add the sugar.
Mix well to combine and dissolve the sugar.
Add 1.5 litres of water and whisk well.
Place the jug or bowl into the fridge to chill.
To assemble, pour 1 shot of vodka and ½ tsp of grenadine into each cocktail glass.
Top with chilled LemonGold® lemonade (note: putting the grenadine directly into the glass gives an ombre effect once you pour in the lemonade; you can opt to mix in if preferred to make it completely pink).
Add a slice of lemon to each glass.
Thread a piece of candy floss onto each skewer and place it carefully across/in each glass. Another option is to slightly wet a section of the rim of each glass and press a piece of candy floss onto the rim. It becomes tacky and should stick. Don’t let the candyfloss touch the liquid or it will disintegrate.
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