Grilled Lemonade


Grilled Lemonade

10 Lemons (cut in half)

8 Cups water at room temperature

1 ½ Cups Sugar

¼ Cups Sugar (for dipping lemons)


Sprigs of Rosemary


  1. Cut lemons in half and dip the cut side in sugar.

  2. Place the lemons cut side down on a hot grill for 10 minutes or until caramelized.

  3. Remove lemons from the grill and let cool enough to handle.

  4. Juice lemons and strain off pulp.

  5. Poor the lemon juice into a 2-quart pitcher along with water and sugar. Stir mixture until sugar has completely dissolved.

  6. Add a generous amount of ice. Serve in a tall glass over ice; garnish with sliced lemons and rosemary sprigs.

Makes 2 Quarts

Aubrey LenyardComment