10 Lemons (cut in half)
8 Cups water at room temperature
1 ½ Cups Sugar
¼ Cups Sugar (for dipping lemons)
Sprigs of Rosemary
Cut lemons in half and dip the cut side in sugar.
Place the lemons cut side down on a hot grill for 10 minutes or until caramelized.
Remove lemons from the grill and let cool enough to handle.
Juice lemons and strain off pulp.
Poor the lemon juice into a 2-quart pitcher along with water and sugar. Stir mixture until sugar has completely dissolved.
Add a generous amount of ice. Serve in a tall glass over ice; garnish with sliced lemons and rosemary sprigs.
Makes 2 Quarts