Instructions: In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.

Whisk together the syrup, lemon juice,lemon zest, and vodka in a metal bowl and place in the freezer, about 2 to 3 hours.

Remove any ink on the lemons by rubbing with almond extract. Cut one quarter from the stem end of each lemon. Using a grapefruit knife, cut between the pulp and the pith (the white layer between pulp and skin), and remove the pulp with a grapefruit spoon or melon baller, scraping the shell clean.

Using a teaspoon, mound each lemon with granite. Keep in the freezer until ready to serve. Remove from the freezer, garnish each with half a sprig of lemon balm and serve immediately.

Serves 10.

Cuisine: "Mexican"

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