Today, the family and I visited the little town of Hudson about half an hour from home to enjoy their annual street fair. My sister in law is an artisan who displays her creations in this picturesque town at their yearly event. If you appreciate vintage items with a modern flare, I encourage you to check out Kroon Designs Upcycled Goods.
While strolling the streets and beautiful booths, we got quite hungry and stopped for some street food. Unfortunately, the only restaurant close by did not have any vegetarian grub on their street food menu. What did catch my attention, though, was their Grilled Lemonade offering on the menu. We had to get going (we were pretty much starving at this point) so we didn’t have a chance to try it, but of course, I couldn’t wait to get home to grill some lemons! I personally have never heard of this variation of lemonade, but after a little research online, I discovered it’s one of the hottest trends in grilling!
I really enjoyed preparing this drink, albeit quite a bit more of a process than with traditional lemonade. The outcome, though, is fantastic. The grilling gives the entire drink a nice caramelized flavour and colour with a hint of herbal flavour from the mint. This is my new favourite summer refreshment!
Grilled Lemonade Recipe
Makes approx. 7 cups
- 16 lemons, halved
- 1/4 cup + 1 tablespoon organic sugar
- 5 cups water, divided
- 1/2 cup unpasteurized honey (or other preferred liquid sweetener)
- approx. 10 mint leaves
- Preheat the grill to medium-high heat.
- Sprinkle one tablespoon of sugar onto a baking sheet and dip each of the lemons, cut side down, into sugar.
- Place lemons on the grill, cut side down, and cook for 5 minutes, or until browned. Remove from grill and set aside.
- In a small saucepan over medium-high heat, add 2 cups of water, honey, sugar, and mint leaves. Whisk until all sugar is dissolved.
- Remove from heat.
- Squeeze lemons into a small bowl. I used a lemon squeezer, remember you are squeezing 32 lemon wedges!
- Transfer lemon juice to a large pitcher, slowly pouring through a fine mesh strainer (to avoid a pulpy lemonade).
- Remove mint from sugar mixture, then pour mixture into the pitcher. Add 3 cups of water and give it a stir.
- At this point, you can add more sugar or lemon if you like, but I thought it was the perfect tartness and sweetness.
- Add a few lemon slices and ice cubes.
- Serve chilled.