Grilled Lemonade
Serves 12. This was
inspired by a recipe we saw in AmericanProfile.com. Make it several hours in advance so
everything can chill. Serve it over
plenty of ice (or add more water), sweeten more if too tart for you. We also like to add a shot of bourbon to each
serving for a real kick!
½ c. water
½ c. honey
1¼ c.
sugar, divided
2 rosemary
sprigs
6 lbs.
lemons, halved
6 c. cold
water
grilled
lemon slices for garnish (optional)
Combine ½ c. water, honey, ½ c. sugar and rosemary in small
saucepan. Bring to a simmer just to
dissolve sugar. Set aside to cool.
Heat a grill to medium-high.
Place remaining ¾ c. sugar on a plate.
Twist cut side of each lemon half in sugar. Place lemons on grill – cut side down. Grill until sugar caramelizes, 2 to 4
minutes. Remove from grill and set aside
to cool.
When lemons are cool to the touch, squeeze juice from lemons
into a medium pitcher (you should have about 3 c. of juice). Pour in the sugar syrup you made earlier,
discarding rosemary sprigs. Add 6 c.
cold water. Stir well, and refrigerate
until chilled.
To serve, pour over ice.
Garnish each glass with a grilled lemon slice, if desired.
No comments:
Post a Comment