Action:
1. Begin by making a simple syrup. In a small sauce pot, add water, sugar, juice and zest from one of the lemons and bring to a simmer, stirring until all the crystals have dissolved – about 5 minutes.
2. Pour simple syrup into a shallow bowl, cover and place in the freezer. You need to stir this mix with a fork every 15 minutes for about an hour (alternatively, you can just forget about it and let it freeze solid then zap it in the food processor) to get a slushy-like consistency.
3. Slice the remaining 2 lemons into 1 inch discs and put on a cookie sheet in a pre-heated 400 degree F oven for 8-10 minutes.
4. Once the lemons are toasty warm with a bit of color around the edges, pull them out and sprinkle a little sugar on the top of the lemon. Place under the broiler (or use a torch) to caramelize the sugar and get a candy-crisp topping on the lemon (also known as a “Brulee”).
5. To serve, put a big scoop (about 3 ounces) of the “slushy” into a martini glass and place the slice of lemon on top. Pour the vodka over the lemon and serve.