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Recipe courtesy of Gale Gand

Roasted Lemonade

  • Total: 1 hr
  • Prep: 1 hr
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Ingredients

12 lemons, softened by rolling, or placed in a microwave for 30 seconds, halved

2 cups sugar

1/2 vanilla bean, scraped

Water, to cover the lemons

4 to 6 cups water

1/2 cup freshly squeezed lemon juice

Sugar, to taste

Ice

Mint leaves, for garnish

Directions

  1. Preheat oven to 375 degrees.
  2. Place the lemons, sugar, vanilla bean scrapings and water in a roasting pan and stir. Place roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature. Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to taste and ice, stir well. Pour into ice-filled glasses and garnish with mint leaves.
Show: Sweet Dreams
Episode: Blue Ribbon Winners

Categories:

Fruit Dessert Recipes Dessert Fruit Food Processor American Lemonade Recipes Memorial Day Recipes Main Dish Low-Fat Low Calorie

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4 Reviews
Add Your Review

nessdang

I really wanted to like this, but the roasting adds such a bitter, almost floor-polish-y note that no amount of sugar can cover its unpleasantness. I hate to say it, but it tastes like pith. (Lemon pith, I mean.) I think one could get a good lemonade, using this recipe as a jumping-off point, by (1) making simple syrup with vanilla; (2) using fresh / unroasted lemon juice; and, (3) blending in a small amount of lemon zest. I think that would bypass the bitterness of pith that otherwise gets into the water, both from the roasting process and from blending in an entire lemon peel into the juice.

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