Step 1

Place your cut lemons onto the charcoal grill cut side up to get those juices bubbling. Lemon skin will protect the flesh from burning but will also absorb that beautiful smoky flavour.

Step 2

Once the juices are bubbling, turn the lemons cut side down and get that fire and heat to begin the caramelisation process of the sugars.

Step 3

When lemon flesh achieves brown caramel-like colour it is time to take them off the fire and add them to your vodka.

Step 4

Have a bowl with vodka ready, you want your spirit to absorb all the juices and sweetness from scorching lemons. Let that cool on the counter and once cooled it can be covered and go into a fridge for a minimum of 24 hours or overnight.

Step 5

After the infusion time, we want to squeeze all our burnt lemons into the vodka. Do not discard the fruit as it contains all beautiful charred flavours. Once all lemons are squeezed we will need to sieve the vodka from impurities.

Step 6

We add 3 generous table spoons of Lemon sorbet into a mixing jar, followed by our 30ml of burnt lemon vodka.

Step 7

Give it a vigorous stir. You really want to loosen up the sorbet with the support of vodka to make sure all flavours are incorporated well.

Step 8

Once cream-like consistency is achieved this mixture can be poured into your flute and topped up with Prosecco. Give it another stir to combine the ingredients to achieve a 'slush' '-like effect.