Grilled Lemonade Recipe By Tasty Recipes

TASTY LEMONADE

Steps:

• In a large pitcher, combine fresh lemon juice and water. Stir in brown sugar until it dissolves. Stir in ice cubes.

THYME LEMONADE WITH GRILLED LEMON SLICES

Steps:

• Prepare a grill for medium-high heat.
• Dust the lemon slices in the sugar, shaking off the excess. Grill until the sugar begins to caramelize and the lemon slices are lightly charred, 1 to 2 minutes per side. Let cool completely.
• To serve, pour the lemonade into tall glasses with ice. Add a sprig of thyme and a grilled lemon slice. Serve immediately.
• Bring 1 bunch thyme and 1 1/2 cups each sugar and water to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Let cool, then strain the syrup into an ice-filled pitcher. Stir in 2 cups each fresh lemon juice and cold water. Serve over ice with thyme sprigs and lemon slices.
• Recipe courtesy of Food Network Magazine

GRILLED CITRUS SPIKED LEMONADE

Steps:

• Preheat a grill to medium-high.
• Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt.
• Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish.
• Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely.
• Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold.

GRILLED LEMONADE

Steps:

• Dip the cut sides of 16 halved lemons in sugar and grill until grill marks appear, about 5 minutes.
• Simmer 1 1/4 cups of sugar with 1 3/4 cups of water and a pinch of salt until dissolved. Let cool.
• Squeeze lemons through a strainer into a pitcher and stir in the simple syrup (plus additional water to taste if too sweet).
• Add ice, a few of the grilled lemon slices and a long sprig of rosemary.

GRILLED LEMONADE CHICKEN

Steps:

• Combine lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder.
• Stir well to blend.
• Dip chicken pieces in the lemonade mixture.
• Place chicken, bone side down over med heat.
• Grill for about 25 minutes.
• Turn and grill until done, about 15 to 20 minutes more.
• Brush chicken with lemonade mixture often during the last 10 minutes of cooking.

GRILLED LEMON & THYME LEMONADE

Steps:

• In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar., Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once., In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme., Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture. , Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.

GRILLED LEMONADE SALMON

Steps:

• In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through.
• Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish.
• Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes.
• Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.