Smoky Grilled Lemonade with Charred Rosemary and Honey

Heat the grill to medium-high and lay the lemon halves cut side down until deeply caramelized and lightly charred, about 4 minutes.

Serves 4

Ingredients

• 6 lemons, halved
• 3 tbsp honey
• 1/4 cup sugar
• 3 sprigs fresh rosemary
• 4 cups cold water
• Ice cubes
• Lemon wheels, to garnish
• Extra rosemary sprigs, to garnish

Instructions

1. Heat the grill to medium-high and lay the lemon halves cut side down until deeply caramelized and lightly charred, about 4 minutes.
2. Briefly lay the rosemary sprigs on the grill for 20 seconds, just until fragrant, then set aside.
3. Squeeze the warm grilled lemons to yield about 1 cup of smoky juice, catching any pulp.
4. Warm the honey and sugar with 1 cup of the water and the charred rosemary, stirring until dissolved, then steep 5 minutes and discard the rosemary.
5. Combine the grilled lemon juice with the rosemary syrup and the remaining cold water.
6. Taste and adjust with more honey or water to balance tart and sweet.
7. Pour over plenty of ice and garnish each glass with a lemon wheel and a rosemary sprig.
8. Grilling lemons before juicing is a backyard trick that transforms ordinary lemonade - the heat caramelizes the fruit's sugars and lends a gentle campfire smokiness you can't get any other way. Steeping charred rosemary into the syrup adds a piney, herbal note that makes the drink feel grown-up without a drop of alcohol. It is the most refreshing thing you can hand around a hot grill, and everyone from kids to designated drivers can enjoy it.

Nutrition (estimated, per serving)

• Calories: 110 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 26g
• Sodium: 5mg