Lemon Sour

• 3 Organic non-waxed lemons
• 2 Cups Japanese Shochu (Barley or Rice Shochu is recommended)
• Carbonated water/sparkling water/Club Soda
• Sugar syrup (optional)
  

Make Lemon Infusion

1. Wash and rinse lemons well.
2. Remove only the yellow part with a knife or a vegetable peeler.(The white part makes the liquor bitter)
3. Remove the top and the bottom, and carefully peel off only the topmost layers of lemon skin from top to bottom.
   You can scrape off the white part from the lemon peel with the knife if needed.
4. Transfer the lemon peels to a clean jar and pour the shochu.
5. Cover peels completely with the shochu
6. Close the lid tightly.
7. Allow the lemon to infuse into the vodka in a cool dark place.
   You can enjoy lemon-infused vodka from the next day, but I recommend letting it infuse for a minimum of 1 week, and, 3-4 weeks is best.

Make Lemon Ice

1. Remove the thick white part from the lemon flesh with the knife.
2. Cut the lemon flesh into quarters or wedges.
3. Line a baking sheet with parchment paper and freeze cut lemons in a single layer.
4. Place lemon cuts in a single layer put the baking pan in the freezer to allow lemons to freeze for a few hours.
5. Once the lemons are fully frozen, pop them into a freezer bag.
   

Make Japanese-style Lemon Sour

1. Fill a glass with frozen lemon ice.
2. Pour infused shochu and carbonated water gently.
3. Stir only once to keep fizz.