Fourth of July, a grillers paradise. Though most pitmasters tend to stick to meat, try adding a grilled drink to your celebrations this year. While adding grilled elements such as fruit and herbs to your beverages may sound strange, it will actually add a tremendous amount of robust flavor. How? The heat from the grill caramelizes the fruit, creating a delicious combination of smoky and sweet – all in one drink!
Plus, what would a Fourth of July BBQ be without a little lemonade? Try serving up this grilled twist on a classic drink, it’s sure to be a hit.
Grilled Basil Lemonade
- 16 lemons, halved
- 5 cups water, dived
- 11/2 cup of Basil, chopped
- 1/2 cup of Honey
- 1 cup Sugar
- Fill grill with Cowboy Lump Charcoal and light.
- Cut lemons in half — reserve a few slices to use as garnish
- Place sugar in medium-sized disposable aluminum pan.
- Dip the lemon halves, cut side down, into the sugar until lightly coated. Set aside.
- In the same pan, prepare to make simple syrup – mix 2 cups of water, honey and chopped basil with the remaining sugar.
- Once the coals are ashed over, place aluminum pan onto the grill.
- Add lemons directly to the grill grates, cut side down.
- Let the simple syrup mixture simmer on the grill, stirring occasionally to make sure the sugar is dissolved (should take approximately 10 minutes)
- Grill the lemons until the sugar has caramelized – turning the cut side of the lemon to a golden brown.
- Take lemons off the grill and let cool.
- While the lemons are cooling, place a wire mesh strainer over a large pitcher. Strain the basil syrup mixture into a pitcher.
- Next juice the lemons through the mesh strainer and into the pitcher.
- Add 3 additional cups of cold water and stir to combine
- Serve over ice, garnish with remaining basil.
- For the adults, this lemonade is also fantastic with a splash of bourbon!
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