Grilled Rosemary Lemonade
This grilled lemonade is not your grandma’s ordinary hot summer’s day lemonade. By grilling the lemons you elevate the lemon flavor and add accents of sweet and delicious caramel from the caramelization of the fruit. Quickly turn this refreshing lemonade into an adult drink with vodka, tequila or rum.
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1 hr 30 min
1 hr 30 min
- 10 large Lemons
- 1 ½ cups Sugar
- 4 (6-inch) Rosemary Sprigs
- 9 ½ cups Water
- Preheat grill to 350° to 400° (medium-high). Cut 10 lemons in half and grill cut side down with the grill lid on for 7 minutes or until lightly browned. Remove lemons from the grill and cool for 10 minutes.
- Squeeze juice from 9 lemons, reserving 4 squeezed lemon halves, into a measuring cup to equal 1 ½ cups and chill in refrigerator for 60 minutes.
- In a small saucepan combine 4 reserved lemon halves, sugar, 4 rosemary sprigs, and 1 ½ cups water and bring to a boil over medium-high heat; reduce heat, and simmer, uncovered for 30 minutes or until reduced to 1 ¼ cups. Remove lemon-rosemary simple syrup from the heat and cool for 30 minutes.
- In a 3 quart pitcher mix lemon juice, lemon-rosemary simple syrup, and 8 cups cold water and stir. Cut remaining lemon into wedges. Serve lemonade over ice with grilled lemon wedges and rosemary sprig.
- If you prefer your lemonade sweeter, add additional sugar to the pitcher of lemonade.
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