Grilled Lemon Shandy Recipes

LEMONGRASS SHANDY

Steps:

• Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
• When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

LEMON SHANDY

Steps:

• In a small saucepan bring sugar and 1 cup water to a boil, stirring until sugar is dissolved, and stir in zest. Cool sugar syrup to room temperature.
• Transfer syrup to a small pitcher and stir in remaining 2 cups water, lemon juice, and mint. Chill lemonade until cold. (Makes about 4 1/2 cups lemonade.)
• Pour 1/4 cup lemonade, or to taste, into each of 4 chilled beer glasses and top off with beer.

TOUCHDOWN LEMON SHANDY

Steps:

• Fill 4 glasses with ice. Pour lemonade into each glass and top with beer.

SUMMER SHANDY

Steps:

• To a pitcher, add the hot water and sugar and stir to dissolve the sugar. Add the lemon juice and 3 cups cold water and stir to combine. Freeze into ice cubes.
• To serve: fill each glass with lemonade ice cubes. Tilt the glasses, fill with beer and serve.

LEMON SHANDIES

Steps:

• Place eight 16-ounce glasses or mugs in the freezer.
• In a small saucepan, combine sugar and 3/4 cup water over medium heat. Cook, stirring, until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week.
• In a 2-cup liquid measure or small pitcher, combine sugar mixture and lemon juice. Pour 1 beer into each chilled glass; add about 1/4 cup lemon mixture and, if desired, a lemon wedge. Serve immediately.