2 ice cubes
7 lemons
3 tablespoons white sugar
2 tablespoons shelled coconut
2 tablespoons brown sugar
2 teaspoons white sugar
1 cup sliced almonds
3 tablespoons honey for garnish
Slice lemons into 6 wedges. Fill a wedgee without rim on top with lemon slices, place on a bowl and squeeze lemons until lemon slices are crack. Chill lemon in refrigerator. Combine lemon slices, coconut and brown sugar, pinch of cinnamon, and honey in a tea kettle over low heat. Gradually pour syrup over lemons and coconut; strain to remove membrane from lemons. Shape lemons into balls or cubes and roll in honey syrup. Serve hot or cold.