Theres a new little cafe in my hometown that has popped up called Burnt Lemonade. I actually haven’t eaten there yet. I can’t even tell you if their lemonade is actually burnt…but the idea of burnt lemonade has stuck in my mind since hearing of this new cafe. Since it’s citrus season here in California and all the trees are bursting, my kids and I decided to give it a try.
Fresh Lemonade vs Burnt Lemonade
I was really REALLY skeptical that they would taste any different at all. We made a batch of fresh lemonade, and a batch of burnt lemonade. Did we taste a difference?
The answer is YES!! There totally was a difference. I mean, it tasted like lemonade but it had a much deeper lemon essence! Which makes sense. This is why we often roast and char tomatoes and peppers for our salsas, or grill pineapples. Did it work for lemons? Totally.
The best way to do this is to cut your lemons in half, and put them close to a gas stove’s broiler. My oven is an electric oven so it took a lot of time for my lemons to just get this brown. But the flavor was still roasted enough that I used them. It works better in the over, on a sheet cake pan because it can catch the juices that will seep out. You still want to save these juices and use them in the pitcher.
For decoration I sliced some other lemons thin and roasted them separate. Let them cool.
Another key tip in making this recipe is to allow enough time for the lemonade to chill in the fridge. Adding ice will dilute the flavor. If you choose to use ice, make the syrup more concentrated (less water). This recipe makes some dang good lemonade. If you’re up to the challenge make batch of fresh lemonade alongside and do a taste test with your family!
When life gives you lemons- burn 'em!
- 8-10 fresh lemons enough to equal 1 cup squeezed
- 3/4 cup sugar
- cold water
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Turn on broiler and move shelf up to the highest spot in oven.
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Cut both ends off (this will allow lemons to lay flat) lemons and cut lemons in half.
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Put lemons bigger side up on a clean foil-lined sheet cake pan.
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Broil for 15-20 mins or until the tops are blackened (this may take less time depending on your oven)
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In a 2 L pitcher add 1 cup squeezed burnt lemon juice, 3/4 cup sugar and fill with water.
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Stir for about 2 minutes until sugar is dissolved.
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Place in fridge to chill. Serve when cold.
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*depending on the freshness and potency of your lemons you will want to taste test your beverage. You may like yours more lemony and tart or more sweet. Feel free to play with the recipe!
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Love the lemon inspiration- so true!